How to make superfast congee
25 November 2010 | 51 comments
Posted in 30-minutes recipe, chicken, Chinese, Featured Articles, How to, mushroom, porridge
Posted in 30-minutes recipe, chicken, Chinese, Featured Articles, How to, mushroom, porridge
If you like this article, please share:Source: Own concoction
Make: 10-12 balls
Ingredients:
130g chicken (approx. ½ chicken breast) – minced
3 tbsp water chestnust (approx. 2 pcs) – finely chopped
2 tbsp carrots – finely chopped
1 tsp coriander leaves – use the leaves part and finely choppedSeasonings:
2 tsp oyster sauce
1 tsp light soy sauce
Dash of white pepper and sesame oil
1½ tsp cornflourMethods:
- In a large mixing bowl, combined all ingredients and seasonings. With a pair of chopsticks or a fork, stir in one direction until well combined. Cover with cling wrap. Keep it in the refrigerator to marinate for at least 30 minutes.
- After 30 minutes, remove from the fridge. Wet your hands. Scoop 1 tsp mixture and shape into balls.
- Add into the congee and cook until done.
51 Comments
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This is definitely helpful! We love congee and now I can prepare that in just 30 minute, that is a must try!
KidsDreamWork: So glad you like it! Do let me know how it turns out. Thanks!
I love cantones congee but my son don’t anymore. I have been giving him baby porridge since young and yet now, when I ask him whether he prefer rice or porridge. He will choose rice.
Evelyn Ng: So strange! My son also prefers rice more than porridge even though he is not really picky on the latter.
This is similar to what I did when I cooked for my son when he was 6-12 months old. Instead of soaking and blend, I pre-washed the mixed eco brown and normal rice, dried them under the sun, then dry-blend to small particles, store them. When I need to cook porridge, I just heat-up the chicken stock I have prepared and scoop in the fine grain rice, boil until they are smooth. Super fast too
Craft Passion: What a co-incidence! I did the same for my son too but I only cooked brown rice porridge. Hahaha!
I enjoy a variety of congee – Cantonese, Hokkien, Teochew…
Your congee looks like the perfect Cantonese congee
Tigerfish: Thanks!!
my daughter and I loves congee!
Peachkins: So nice that both of you have the same interest in food.
Fantastic! It gives me a smooth + fast porridge!
Alice: Thanks! It saves us lot of unnecessary stress, agreed?
My hubby is a big fan of Cantonese-style porridge, nearly have once or twice a week. These quick tips are fantastic and helpful.
Christine: Thanks! Glad that they are helpful to you.
I’ve never had congee but given my utter love of oatmeal, I’m sure I would like this savory version! Thanks for sharing.
Joanne: It’s my pleasure to share. Yeah, this savoury version is a great one. Do give it a try!
Very really helpful! Thanks for sharing, now i can have congee for breakfast without having to wake up early in the morning
Jun: You’re welcome! Yeah, you can definitely have more time to rest if you use this method to make your congee.
Nice! I am making one right now for my sick daughter.
Ching (LCOM): Thanks! Hope your daughter will recover soon.
Yum.. I am a big big fan of congee! This super fast congee is great… and I think at this time of the year, with the early chill in the UK, I would appreciate it so much! Thanks!!
Lee Mei (MCH): You’re welcome, my friend! Hope you will like it and looking forward to your kind feedback!
Hmm…this is my type of porridge.
Little Inbox: That’s great!!
wah your jook is so smooth, love it this way. super fast and super good
Noobcook: Thanks!! Give it a try!
We love Cantonese style congee the most too and yes, soaking to me makes a big difference..thanks for all the tips
Jen (TOH): You’re welcome! It’s my pleasure to share.
Wish that I see this earlier … I cook Chicken Congee today
Thanks for sharing the tips …
Amy Ong: Thanks for dropping by and your kind comments. Your chicken congee looks yum! No wonder your daughter loves it so much!
fast, convenient, healthy and yummy!!!
My Taste Heaven: Yeah, you said it all!!
this is a fantastic idea. i love making porridge on weeknights, when there is too little time to prepare a full meal.
Masterofbooks: Thanks! Hope it suits your palate!
I bought a Hamilton Beach food processer and put water and soaked rice in it. It was half fulled. Some liquid came out between the bowl & the lid. I checked to make sure everything was tightly closed and started it again. Same thing. They are not a tight fit. Is it common? I want to return it back to the store. How do you think?
Wendy: Yes, I think you should check with the store. If it is under warranty period, you may request for a replacement. But before you go, please refer to your manual to see whether the attachment is fixed correctly. Hope this helps.
Thank you. This is my first use of a food processor. I just bought it. Read some review today and found that this is a cheaply made machine. The lid do not seal well. I bought it for its low price and also for the fact that you can reverse the lid to save storage room. I definitely will rturn it to the store.
Wendy: You’re always welcome! Hope you will get a replacement soon from the store.
Thank you. I open and close the lid several times to make sure that the lid is position correctly. Liquid spills out around the perimeter of the lid when the food processing is chopping up the soaked rice and enough liquid to make a mess. I can definitely return it. I will buy another one. Hope I do not encounter the same thing on another machine.
Wendy: I think your experiment is enough to justify for a replacement or refund from the store. Yeah, it’s better to get a new one from another brand.
I made the congee and my son likes it haha probably so hungry! Even though I grind the soaked rice, I still stirred and cooked for half an hour. Another mistake I made is putting the chicken ball too early and becomes minced chicken..due to my vigorous stirring!
Evelyn Ng: That’s such a great news!! I’m so glad to hear that. I think the porridge must be super yummy after it’s well blended with the minced chicken! It’s correct to stir and cook the porridge for half an hour if you want a smooth texture.
There is nothing superfast about this recipe.
Thanks for dropping by and your kind comment. I’m sorry if this recipe doesn’t meet your definition for “superfast”. However, for me, it’s indeed superfast when it takes just half an hour to make a smooth and delicious bowl of cantonese-style congee compared the usual 2 hours plus using the normal cooking pot method. That’s 75% saving in term of time!!
hello it’s me again.
just want to ask about step 3. why do we need to add the blended rice 2-3 batches?
thanks
Kelly: This is to avoid the blended rice from forming any lumps. If you are not fast enough to stir them, you will get lumps easily at the initially stage.
Hi LK, thanks for all your sharing, I have been adding on to my ‘sure win’ recipes for my family since learning from you.
Just a few things to check with you. Why do we need to add a little oil when blending the rice. Also why do we need to add the rice and stock in batches?
Lastly, I hope to invest in an oven to try your baking recipes. Can you advise me on what to look out for when selecting an oven? I am absolutely clueless… Thanks in advance!
Yixi: Thanks for your wonderful comment. Practice makes perfect, nothing is impossible. If the ground rice grain is coated with oil, it will avoid any lumps from forming during cooking and also enhance the smoothness of the congee. Adding rice and stock in batches is to speed up the breaking up process for the rice grain.
For oven size, the bigger the better as it will provide you with more capacities to bake/ roast/ grill. Choose a reliable brand with good after sales service and warranty. Other things to consider are: the quality of the material used to make the oven, fan/ without fan and heat source. Hope it helps!
Thank you for your prompt reply and advice
)
Yixi: You’re always welcome!!
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