Chinese Rice Porridge
Here is a recipe for the most basic plain porridge or 'white porridge' (bai-zhou). The Chinese porridge
(or otherwise known as congee) is a soupy or liquidised version of
boiled rice. Once upon a time, the poor in China made porridge
to prolong the household consumption of rice grain; because it uses much smaller amount of
rice for each meal. However, due to its soft texture, it is also a traditional Chinese
baby food. The fact that it is easy to digest, those who are recovering from sickness
could use it as a temporary main food intake. Try having it with You Tiao,
a deep-fried breadstick.
- 1 cup white rice, rinsed
- 6 cups water
- 4 tablespoons sesame oil
- 2 shallots, sliced
- 20g fresh ginger, cut into fine strips
- 1/2 teaspoon coarse sea salt, or enough to taste
- A pinch of ground peper
- Put rice and water in a large deep saucepan, bring to a boil.
- Turn heat to medium and keep boiling for another 20-30 minutes, stir occasionally.
- Cover (leave a little gap for steam to get through) and simmer it on as low heat as
you can get, till all rice grain is broken and the porridge becomes pasty.
- Add in salt and mix well.
- Heat oil in a skillet on high, fry shallot and ginger till golden brown and crispy.
- Serve porridge in a soup bowl or a deep dish.
- Pour the fried shallot and ginger over the porridge, together with the sesame oil.
- Sprinkle the ground pepper over it.
- Serves 2 to 3 persons.
- Salt is not a necessity, and can be substitute with vegetable stock or meat stock. You can also have without any of them.
- You can eat it on its own or with any stir-fry, meat, vegetable, or side dishes of your choice.
- You can make various flavours of porridge, such as chicken porridge, salted duck porridge, salmon and peanut porridge, and mixed vegetable porridge.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |