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RECIPE FOR HOW TO MAKE SUPERFAST CONGEE
Source: Own concoction
Serve: 1-2 persons
60g short grain uncooked rice
100ml water (for soaking and later use for cooking)
700ml hot stock/ water (note 1)
Chopped spring onions for garnishing
1 tsp cooking oil
Dash of sesame oil
Salt and white pepper
Chicken balls (please refer to PAGE 3 for recipe) and shredded mushrooms
- Wash and rinse the rice for several times until the water turns clear. Soak the rice with 100ml water for at least one hour.
- Put the rice, 1 tsp cooking oil together with the water used for soaking into a blender and blend into fine grain.
- Add 400ml stock/ water into a large cooking pot, cover with lid and bring it to a boil over high heat. Once it starts to boil, remove the lid and reduce the heat to medium low. Add in the blended rice (with water) in 2-3 batches. Give it a stir for each batch. Continue to cook uncovered till the end. With a soup ladle, stir the rice mixture gently but NON-STOP (note 2). The first 5 minutes of stirring is VERY CRITICAL as it will prevent the rice from forming into lumps (note 3) or sticking to the bottom of the pot.
- After 5 minutes, add another 50 ml stock/ water. You can slow down your stirring but do not stop for more than 15 seconds. Adjust the heat to maintain the minimum boiling level with the appearance of small bubbles.
- For the remaining stock/ water, add 30-40ml each time at 5 minutes interval until it is used up. Pour the stock/ water bit by bit (divide it into 3 times) for each addition. Give it a stir once or twice. Maintain the same boiling level as mentioned in step 4.
- At the end of 30 minutes, your congee will have a very smooth texture. You can extend the cooking time by another 15 – 20 minutes to achieve a more diluted and smoother congee. Add more hot stock/ water (about 50 ml) if needed.
- Add shredded fresh shitake mushrooms and marinated chicken balls. Simmer until the chicken balls are properly cooked.
- Taste and season with salt, pepper and sesame oil, as needed. Ladle into bowls and garnish with chopped spring onions. Serve hot.
- You can use any homemade stocks of your preference such as chicken, pork, fish or anchovy. If you want a short cut, you can mix 1 tbsp of Maggi Chicken concentrated stock with 700ml hot water.
- Stir the rice mixture in either clockwise, anti-clockwise or an “8” motion. You can follow any sequence you like as long as you incorporate these 3 actions.
- The congee will thicken during the cooling process. If it is too thick, add some hot water to get the desired consistency.
- Other methods to make your congee texture silky and smooth:
– Extend your cooking time
– Add some glutinous rice at the beginning
– Add an egg at the end
– Add some shallot/ garlic oil before serving