Congee. 3/4 cup (= 1 rice cup or 160g) white rice – jasmine or short grain. 2 tsp cooking oil. 1 tsp salt. 10 cups (2400 ml) chicken stock and/or water (see * Note) Water for adding later – u p to 2 cups/500 ml * Note: I prefer to use some chicken stock as it adds a richer flavor. I use 1/2 chicken stock and 1/2 water. Toppings & Seasoning.

2 sticks of you tiao (油条)* few sprigs of spring onion (青葱)* 2-3 eggs (鸡蛋) 2 cm of ginger (姜)* Pinches of salt (盐巴)* Dashes of white pepper(胡椒粉) * Chicken stock (鸡精块)* 1-2 cups of rice (白米)* * Recommended to have STEPS OF PREPARATION In a pot of water, put the deep fried pigskin and cooked until soft. It will took about 10-15 minutes.

How to make congee recipe?

How to Make Congee (Rice Porridge)

  • Cook’s Note. Freezing the rice grain before cooking can fasten the cooking process and make the congee much softer with broken grains.
  • Ingredients. Wash the rice in advance and then soak with clean water for 30 minutes.
  • Optional for savory congee. Sprinkle salt, white pepper and shredded ginger shreds.
  • Other suggestions for savory congee.

What are some of your favorite toppings for congee?

  • Egg: Make a flavored ramen egg, or a Chinese tea egg – or just a simple poached egg.
  • Chopped Scallions: Garden fresh and crunchy!
  • Sesame Oil: Nutty and toasty, sesame oil really latches on to savory flavors.
  • Fried Tofu: These are the thin, bean curd pockets sold in the frozen aisle of your local Asian supermarket.

How to make congee with leftover rice?

  • Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil.
  • Bring the water to a boiling in a pot and then add the soaked rice.
  • If you want the rice to be well broken, stir the porridge during cooking in one direction in the last 5 minutes.

How long to cook congee?

Method 2

  • Rinse and wash the rice and soak the rice in the water for 30 minutes; then drain the water.
  • Add 1 teaspoon of oil to the rice and mix evenly.
  • In a large pot or Dutch oven, boil the water and add the rice.
  • Turn the heat down to medium and keep stirring the rice for five minutes.
  • Turn the heat to medium-low, put on the lid, and simmer for 45 minutes.


1 thumb ginger ( ,shredded) 1 tsp. salt 1/2 tsp. white pepper Steps: Wash the rice in advance and then soak with clean water for 30 minutes. Mix with 1/2 tablespoon of vegetable cooking oil or sesame oil. Set aside for 15 minutes. You can freeze the rice in the previous day. Bring the water to a boiling in a pot and then add the soaked rice.

In a small bowl mix the soy with the sugar, stirring well so that the sugar dissolves. Pour in 75ml water then add the eggs and leave in the soy mixture for at least 2 hours. You may need to put a little weight, or small plate on top of the eggs to keep them submerged, as they’ll be bobbing around. Next, make the congee.

2021-05-28 · Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that’s a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

SANG KEE CONGEE SHOP | Sheung Wan. For the best fish belly congee in Hong Kong. What to order: Fish belly congee, Pork and century egg congee, Fried fish cakes, Fried chicken wings. Price range: HK$25 to $50 ($3.22 to $6.45) When: 06:30 – 21:00 Mon to Sat, closed on Suns. Where: Ground Level, 7-9 Burd Street, Sheung Wan, Hong Kong.

1/2 rice bowl leftover rice(or 1/2 cup of uncooked rice, just increase the cooking time approx 15-20 minutes) 3 cups water, plus 3-4 cups water. 1 salted egg(鹹蛋), cooked, peeled and diced (optional) 1 cup of pumpkin, diced (optional) Directions: In small pot, throw in the rice, salted egg, pumpkin and approx 3 cups water.

HK Congee 港式粥

20-Minute Congee with Pork & Thousand Year Old Egg: Recipe Instructions. Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours. Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes. In a medium pot, bring 7 cups of water to a boil.

Cantonese Homemade Congee (aka Jook 粥) (雞粥) Put drained rice in a bowl, add 1 cup low sodium chicken broth, soak for 30 minutes. In a medium pot, fill in 5 cups water and 2 cups low sodium chicken broth. Bring to a boil over high heat. Stir in rice with broth into the boiling water, cook until boiling again.

All in all, Tasty is a great place to visit with friends to try a slice of authentic Cantonese cuisine. Get a couple bowls of congee to share, and try some of the various snacks and noodles. There are many locations around Hong Kong, and even one inside Terminal 1 at the Hong Kong International Airport.

Instructions. Add 40 gram rice and 700 ml water to a instant pot, press congee button, until cooked through. Add ginger, soda powder, light soy sauce, oil, starch to the beef sliced, Massage the beef vigorously with your hands for about 10 minutes.

As a bonus – if you dare – all diners receive a token to try their hand at catching an additional ingredient – a fresh lobster or crab – for their meal at the restaurant’s claw machine. 3/F, Dundas Square, 43H Dundas Street, Mongkok, 2527 8383. YouTube link. For more awesome videos like this, like Foodie on Facebook. video new dining.

Clean Cooking: HK Style Minced Beef Congee

Chicken Congee. 1. Use 1 cup of rice and wash in the same pot you intend to cook the congee in. Wash the rice by adding water and then agitating the rice to get the first layers of starch off. 2. Add 1 table spoon of cooking oil and 1 table spoon of coarse salt, if you don’t have coarse salt then ANY salt will do. 3.

Whenever you need it, just bring it to boil and pop in some marinated beef mince. There you go, a nice and hot breakfast is served in a few minutes. This congee is best served hot. The highlight of it is the soft, tender and just cooked beef mince. That’s why Hong Kong chefs often ladle boiling congee over beef mince.

All of them also serve Hong Kong style baked rice/spaghetti but none of them listed Russian Borsch Soup, a bit disappointed. While I’m on the hunt homeland food, any place for Hong Kong style desserts? I’m looking for the steam egg custard. Thanks in advance.—–Ken Kee Restaurant 2129 S China Pl, Chicago, IL 60616

Hong Kong-style bread. Perhaps the most hassle-free breakfast of all is the conventional Hong Kong-style bread. Hong Kong bakeries are a curious result of British, Portuguese, and Chinese influences, producing singular kinds of bread such as the pineapple bun, the cocktail bun, and the sausage bun.

While many congee recipes call for pork or chicken, the rice porridge can just as easily be made vegetarian and still be filling. This one relies on mushrooms and eggs for staying power, and spicy food lovers will appreciate the inclusion of potent dried arbol chilis. Get the recipe from Macheesmo.

How to Make Congee (Chinese Rice Porridge)

Mix beef with marinade ingredients. Place rice into a pot and add seasoning mix and water. Stir to mix well. Cook over low heat to make congee of preferable consistency. Stir in beef slices and bring the congee to a boil. Ladle beef congee into individual serving bowls. Crack in an egg into each bowl and stir well.

Here, all you need is a little planning and you will be surprised by the variety of vegetarian foods available and here are just a few. A vegetarian in Hong Kong? Try these places for a scrumptious meal – Food & Recipes

It is also perfect for when one is feeling sick – it is easy to digest, provides hydration, and some nutrition. People make congee is a few different ways, but this recipe is for when you have some left over rice and are looking for an easy, healthy and heartwarming meal. Shredded Chicken Congee is simple and perfect for a cold day.

Pour the Soup Base For Seafood Hotpot in boiling water, mix well. Add all seafood and bring to boil until well done. Take out seafood and serve. Add congee and cook to the desired thickness and serve. Mix the dipping sauces, stir well, to serve with seafood. Tips: You can add a beaten egg when cooking congee to enhance the thickness.

Ingredients (makes 6-7 rice noodles) 120g rice flour 粘米粉 15g wheat starch 澄麵 45g cornstarch 粟粉 520ml water pinch of salt 20ml neutral oil, such as rice bran Instructions Set up your steaming station. Find a metal tray that fits into the wok, sitting on top of a steaming rack.


Place over high heat until stock boils, then add about 4 cups water. Bring to a boil, and turn heat to low. Partly cover pot, simmer for about 1 1/2 hours, stirring occasionally and adding water as necessary (probably about 2 cups more). Add ginger and slab bacon, and simmer for an hour more or so. Jook should have a porridgelike consistency.

Read the “Very Good Congee and Noodles,” Markham – Indeed ‘Very Good’, almost the real-deal, authentic, Hong Kong Style Won-Ton Noodles. discussion from the Chowhound Restaurants, Ontario food community. Join the discussion today.

Read the HONG KONG – Where is the best place for cheung fun and congee? discussion from the Chowhound Restaurants, China food community. Join the discussion today.

Pour out the milky water, and continue to rinse until the water is clear, then drain well. Pressure Cook Chicken Congee: Add ginger, 5-6 chicken drumsticks and 6.5 – 7 cups of cold water in Instant Pot. * Rice to Water Ratio: 1 cup rice to 9 – 9.75 cups of water. * Pro Tip: Do not add salt at this point.

The list is non-exhaustive really and we know there are many more, but here we show you our top 3 go-to meals to eat in Hong Kong when you’re on a budget. 1. MX. MX is a chain of fast food restaurants in Hong Kong that sell really cheap Chinese meals. You’ll be gobsmacked at the prices as well as the taste.


Instructions for how to make soy sauce noodles : 1. Boil water in a pot and add 4 dried Cantonese noodles. Cook for 2-3 minutes until it is soft. Then, drain & rinse the noodles and set a side. 2. In the meanwhile, cut 4 sticks green onion into strips. 3. Next, add 1 tablespoon vegetable oil into non-stick pan turn on fire to high.

Dice the cooked or preserved egg and reserve. Heat vegetable oil in a wok or skillet over high heat until shimmering. Fry the seasoned beef strips until crispy, about 4-5 minutes. Remove to a lined plate and drain. Keep warm. When the congee is cooked to the correct texture, season with soy sauce and white pepper.

Wash rice, rinse off excess starch. Marinate rice in a bowl with 1 tsp salt, 2 tsp oil and enough water to cover the rice plus another 1 cm for 30 minutes. Heat a cup of oil in a pot or wok to approx. 190˚C or 375˚F and deep-fry rice vermicelli. It will take approx. 10-15 seconds for the rice vermicelli to puff.

In a large pot, add rice, water, ginger and chicken. Bring to a boil, then lower to a simmer. Simmer on low for 3 hours, stirring about every 30 minutes. Remove from heat and stir in Piquant Post Salt & 2 Pepper. Pick off any meat remaining on chicken bones then discard bones. Serve hot, topped with green onions, chili oil and sesame oil.

Transfer the marinated pork in to the pot and break the pork in to smaller chunks. Cook for 5 mins. Add in the salted eggs, century eggs, salt, and the last of the pepper into the pot. Return to a simmer and continue to cook for another 10 mins or until the congee has reached a thick and creamy consistency.


Pork Bone Congee: Recipe Instructions. Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator. Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.

Congee (Jook) with Salted Pork and Thousand Year Eggs (皮蛋瘦肉粥) Congees, or Jook in Cantonese, are day-to-day food in Hong Kong as breakfast, lunch or a mid-afternoon light snack. There are many ingredients you may choose from, ranging from pork, beef, fish filet to the more exotic “pork blood” and “chicken intestines”.

It also saves the trouble of blending the rice as I did in my previous superfast congee recipe. As the cooking time is rather short, the texture however will not be as silky as the typical Hong Kong-style congee. But, if you have the time, continue cooking for another 10 minutes or so. This will give you a much better texture.

Place the chicken in a large pot and add 12-13 cups of water.. 5. Add 1½ cups of garlic cloves and bring to a boil over high heat for about 40 minutes.. 6. Turn down the heat to low-medium and cook 20 more minutes.. 7. Rinse and drain the rice, and add to the boiling chicken porridge.. 8.

Instructions. Place rice, water and chicken broth into a large pot. Bring to a boil. Once boiling, turn to low heat and half cover the pot. Let simmer for an hour, stirring occasionally. Shred up the now softened dried scallops. Add into the congee together with the reserved flavoured water. Season with salt.

Basic Chinese Congee Recipe

Hong Kong – Congee & Noodles at Tasty, IFC Mall, Central klyeoh | Jul 31, 2014 08:41 PM 6 Few chains in HK (or anywhere else for that matter) can actually garner so much plaudits from foodies.

Keep the water boiling vigorously and stir continuously for about ten minutes. Add half of the ginger, century egg, and the salted egg pieces. Reduce to low heat and simmer until the rice grains breaking up and the texture of the porridge becomes smooth and silky. Remove the pork. Shred the pork into small pieces.

Z and her family love Hong Kong, not just for the food, but also the accessibility. ‘You can fly everywhere from Hong Kong,’ she says, ‘we once flew to Japan for the day because it was so close and my dad really fancied sushi.’. Just the sight of Hong Kong is enough to impress, though. ‘Basically, Hong Kong is in the mountains,’ she says.

Instructions. Add the rice along with the ginger, garlic, and 10 cups of water to a large pot. Bring to a boil and reduce to a simmer and set a timer for 1 hour and 30 minutes. In the meantime bring some additional water to a boil. Put the dried shiitake mushrooms in a heat proof bowl and cover with the boiling water.

Put the rice and all the chicken broth from both boxes into a large or medium soup pot with a good lid. Simmer over medium high heat and stir the rice frequently so that it doesn’t stick to the pan. Cook with the lid on. As the congee cooks, add the majority of the chicken, depending on how much you want.


Note that the Cantonese-style congee is often ‘sticky’ as can be seen from the amount of congee sticking onto the spoon in the spoon tilt test. Video 1 shows the fork drip test of the Cantonese style congee. See Video 1 here. Chiu Chow-style congee: Another popular type of congee in Hong Kong is the Chiu Chow-style congee.

There’s a lot of very average congee in Hong Kong, so it’s worth putting in the effort to go somewhere good! Where to try it: A favorite among locals, Mui Kee Congee (Shop 11-12, 4th floor, Fa Yuen St Market, Mong Kok, Kowloon) is located above a fresh food market.

Chicken and Chinese Mushroom Rice [Rice Cooker Recipe] As part of our rice cooker recipe series, we show you how to cook really simple just using a rice cooker! This is a really tasty dish, the Chinese mushrooms are packed full of flavour. Prep 35 mins/Cooking 25 mins, Average.

Recipes. Forget about takeaway, cook this traditional Northern Thai curry recipe and feast like a king! Ready in 30 minutes, this dish is perfect for those time-poor people who need a quick, simple and healthy meal and ideal for vegans or those who are trying to consume less meat. Read More.

In China, rice porridge, or congee, is the simple comfort food that people consume in droves during breakfast time. Rice porridge is incredibly simple to make. It uses day-old rice, water, and can occasionally incorporate vegetables and meats, or other vegan-friendly proteins.

Congee with Pork and Century Egg

The congee is plain with a thicker consistency than Hong Kong or Taiwanese congee and top with shredded chicken, Chinese doughnuts, shrimp crackers, or emping melinjo (Indonesian crackers), and roasted peanuts, which I skip in this chicken congee recipe, but trust me this is still the best chicken congee recipe.

All cool recipes and cooking guide for Century Egg Congee Recipe are provided here for you to discover and enjoy Century Egg Congee Recipe – Create the Most Amazing Dishes Healthy Menu

Thin egg noodles are stir-fried in a sweet and savory soy sauce mixture with ginger, shallot and green onion. Sprinkle with roasted sesame seeds and fresh green onions. Fragrant and incredibly delicious! And the BEST thing is these noodles are very simple and easy to make.

Add 2 tbsp of oil to pan on Med heat. Add ginger and fry for 1-2 mins until golden. Remove & set aside. Using same oil, add scallops. Cook for ~3 mins per side, until just golden. Add sauce to pan and cook for 30 secs. Remove from heat. Place noodles in shallow bowls. Top with scallops and a some sauce from wok.

Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl. Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts.

Hong Kong styled congee Recipe by fade2blank

Testing new recipes from food magazines and recipe books that I’ve never made before. I have categorised my videos into Playlists making it easy for you to watch a whole series on rice, curry, noodle, tofu, etc. If you are pressed for time and can’t watch the entire video, I have made it easy for you to skip to the segment you like to watch.