“No worries if you do not have much time, energy, and patience to do the non-stop stirring motion longer enough to make your rice congee silhouette smooth almost like the machine does, I have this legendary old-folk’s method!”
How to cook the rice porridge/ congee right to achieve silky smooth and soft texture and mouthfeel, as if it was done by using the stirring machine in the restaurant for its commercial purposes? Frankly, I think nothing beats the machine. It’s the machine, you see! However, this trick I have learnt from my mother, gave me the best smoothest congee result so far.
“Have a quick-fix dinner for you and your loved ones with my simple and delicious shredded chicken congee with dried scallops and (shredded) carrot recipe (干贝萝卜鸡丝粥)!”
I personally think cooking congee/ rice porridge is the easiet dish. Simple and quick to fix a warm and nutritious light meal.
This is not so simple shredded chicken congee, but added with dried scallops for better flavour. I was glad that carrots were also added to the cooking, not only making it a better balanced-diet dish, the overall taste was enhanced with natural sweetness yielded from the carrots. Shredded carrots, instead of adding it in pieces, made a better food presentation with its bright orangy scattering. It surely makes the food more appealing, not to mention that pleasant subtle taste of this congee. For one who does not like vegetables (carrots), this is the best way to have it!
“Hearty congee (or called it porridge) meal that warms the heart of your loved ones”
Porridge wasn’t limited to only oatmeal or cereal in liquid. Chinese congee, savory thick rice porridge had been so well-liked by Asians for centuries.
I had fresh lettuce served with my congee. This was inspired by the congee meal I had in Hong Kong. I loved the idea of having fresh crunchy lettuce as it added different texture to this meaty congee meal, making a good balance. Good garnishing not just for decorating, it relishes the congee, too. Serve it nicely, and then, mix it all up before digging in, you’ll discover the pleasure of savouring such delicious and hearty Cantonese-style congee once in a while (smile).
I always get roast whole duck from the store and packed home as dinner. Just need to cook rice and fry a dish of vegetables. That’s a complete sumptuous dinner meal for us. However, we couldn’t finish the whole duck, most of the time. Half duck portion is not enough for us and more expensive to get only half, while whole duck will be too much. However, I still go ahead to get one whole piece every time. Then, what do I do with the leftover duck? It is always a ‘motivation’ for me to get one whole duck right away, it’s the use of cooking duck porridge the following day!
Plain rice porridge? I prefer to eat it with sweet potato! Sweet potato, one of my favourite food. For its taste and high nutrition values!
I will add sweet potatoes into my rice porridge cooking whenever I cook plain porridge meal. Yellow flesh potatoes will be more ideal in cooking with plain porridge as the texture of yellow flesh potatoes is more solid, and hence, it will not be easily disintegrate even with long boiling method e.g. cooking with porridge or in soup. However, I still prefer to use orange flesh ones. It is simply because orange flesh potato tastes sweeter. I can eat it with plain porridge just like an additional dish to my porridge meal. :)
“An ideal healthy light meal for your detox diet plan.”
Just feeling a little unwell with feverish body and dry throat. Chinese believed that rice congee or you called it rice porridge, might help to reduce the increased body heat (the body “heatiness”). So, I liked to cook porridge for dinner, if I found myself or my family member with symptoms of falling sick.
Most of the people would eat porridge as breakfast or supper as it was normally perceived as light meal. And, it could be digested easily, as compared to solid food such as rice.