On the way out of HK a few weeks ago, we had a congee breakfast at the airport. It was soooooo creamy.
I try to make congee at home by putting small qty rice and abundant water and slow cooking for ages, but it doesnt come out as nice as the ones in the congee shops.
Would love to know how the cantonese go about making congee. Also they seem to add something that makes the liquid white and opaque. It's not cornstarch for sure. Does anyone know what it is?
Please support our advertisers:
Congee formula: one cup rice : 1 liter water (approx)
The trick for making congee is to let the water boil and the rice rotate in the boiling water till the starchy bit appears in the congee and the colour turns opaque white. Start the water from cold, so you will have to put the pot on high heat till the it starts boiling then turn it to medium / low heat depending on your hob.
You can also add some oil (one table spoon) whilst cooking. This will add shine to the congee.
Good luck!
Please support our advertisers:
they use the grinder for the rice to make it very soft
Please support our advertisers:
Thanks all, but do you grind the rice before or after cooking? after would make it mre pasty than anything else (i guess?)
Please support our advertisers:
Plain Congee
Ingredients:
1 cup washed rice (Thai, Jasmine, Japanese)
8 cups water
another few cups of water for topping
salt and oil (optional)
Method
Add 8 cups water and rice in deep claypot or any other deep pot .
Soak for 10 mins and simmer under slow heat using the same water that the rice had been soaked in.
For first few mins, stir so that grains do not get stuck at the bottom of pot.
(Taste better when using claypot).
Semi cover the pot. If pot is not deep enough, then do not cover until later, otherwise it will boil over.
Stir frequently and when water is reduced , top up with another cup of cold water.
At this stage, the rice grains will be "swollen" and will start to melt into congee.
Repeat topping of water if congee is still not creamy enough, simmer to desired consistency.
Last, add salt & 1/2 tsp of oil
Please support our advertisers:
i grind it before cooking, works well.
Please support our advertisers:
Honestly, you do not need to grind the rice before making Congee. The 1 part of Rice and 10 parts of Water, boil and simmer - will make the rice very creamy. The congee that sold at some restaurants do put some MSG in it, so it taste better than the home made ones. Speaking from a Chinese point of view, I haven ever grind my rice before I cook congee. To make it taste better, you can put Dried Chinese Mushroom (Take the stem off) and Dried Scallops in the congee, and they will taste fabulous!
Please support our advertisers:
i usually let the congee boil till it becomes soft and creamy. it workds
Please support our advertisers:
i usually let the congee boil till it becomes soft and creamy. it workds
Please support our advertisers:
my grandmother taught me low heat over a long period, rather than high heat over a short period. too impatient to test it out, really. but she makes good congee.
Please support our advertisers:
i will just boil every thing in the rice till the texture is just right. or else i will keep adding water to the pot and of cos add some flavouring to prevent it from losing the flavour.
Please support our advertisers:
I heard that the shops put 'Foo Tsook'- those bean curd sheets in the congee to achieve that creamy, opaque effect. Whether it's dry bean curd sheets or the fresh ones I really don't know!
But I agree that making congee at home is always much healthier. Also many soya beans or products with soya as ingredients are GM nowadays!
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail