A classic Cantonese congee from Shunde featuring broken rice as its foundation, combined with broth and various toppings. This versatile, quick-cooking style can be customized with your choice of proteins and garnishes such as fish fillets, meatballs, or other ingredients.
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Adapted from a video by Chinese Cooking Demystified
dried scallopoptional; may substitute dried shrimp or omit5
fish filletfreshwater fish is traditional; slice at an angle into 0.5 cm pieces
200 g
MSGfor seasoning fish¼ tsp
cornstarchfor seasoning fish1 tsp
peanut oilfor fish1 tbsp
pork collarshoulder may be substituted; hand-mince finely180 g
wood ear mushroomreconstituted and minced; optional3
peanut oilfor meatballs½ tbsp
pancettathinly sliced; for carbonara-style congee25 g
pecorino romanofor carbonara-style congee30 g
eggfor wodan egg in carbonara-style congee1
scallionfor garnish and seasoning~2 tbspest.
cilantrofor garnish and seasoning~2 tbspest.
Steps
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1
Rinse 80 grams of jasmine rice under running water until clean. Place in a bowl and marinate with 0.25 teaspoon each of salt and peanut oil. Let sit for about 20 minutes until the grains soften.
2
Spread the marinated rice on a chopping board and gently crush it with a heavy pestle, rolling pin, or similar tool. Some grains will be more broken than others, which is fine.
3
For quick preparation later, portion the marinated broken rice into individual bags and freeze. When ready to cook, use straight from frozen without thawing—this actually helps it break down faster and yields congee in 30 minutes.
4
Bring 1.28 liters of water to a rolling boil in a pot with a 0.5 cm slice of crushed ginger, 0.25 teaspoon white pepper, and 5 pieces of dried scallop for umami (optional—dried shrimp or none also work).
5
Sprinkle the broken rice gradually into the boiling water. Once all rice is in and the water returns to a rolling boil, reduce heat to medium and maintain a heavy simmer. Prop the lid ajar with a chopstick to prevent overflow.
6
Simmer for about 30 minutes until the congee base becomes thick and creamy. Turn off the heat—the base is now ready for toppings.
7
For fish congee: slice 200 grams of fish fillet (freshwater fish is traditional) at an angle into 0.5 cm pieces. Mix together 0.25 teaspoon each salt and MSG with 1 teaspoon cornstarch, gently combine with the fish, then coat with about 1 tablespoon peanut oil.
8
Bring the congee base back to a rolling boil, add final seasoning (salt, pepper, etc.), gently slide in the fish pieces, and immediately turn off the heat. Let the residual heat cook the fish through, stir gently, then finish with chopped scallion and cilantro.
9
For meatball congee: hand-mince 180 grams of pork collar (or shoulder) for a couple of minutes until noticeably sticky. Transfer to a bowl, add seasonings (salt, white pepper, sugar, etc.), and stir thoroughly in one direction for about 2 minutes until the mixture leaves streaks on the bowl's side. Optionally fold in 3 reconstituted and minced wood ear mushrooms for color and texture, then finish with about 0.5 tablespoon peanut oil.
10
Heat the congee base until boiling, season it, then reduce to low heat. Use a spoon to gently shape and place the pork mixture into the congee one by one. Once all are in, raise heat to high and boil for 1 minute to cook the pork through, then top with cilantro and scallion.
11
For carbonara-style congee (optional creative variation): bring the congee base to a boil, season it, and add 25 grams thinly sliced pancetta and 30 grams pecorino romano. Quickly crack in an egg and immediately turn off the heat. The residual heat will cook the egg—you are not poaching it. Pour into a bowl (the egg will float to the top) and finish with chopped scallion.
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