Fish and minced pork congee (porridge)

Congee is Chinese rice porridge, which can be served plain, sweet, or savoury. It is actually pretty bland in flavour. When additional ingredients such as meat, fish, and flavourings are added while preparing the congee, which is most often served as a meal on its own, especially for persons who are ill.

To me, it is the ultimate Chinese comfort food, that my grandma and mom cook for us. Their recipes has fish brain, intestines’, Chinese donut stick pieces, minced pork, bean sprouts, and at times fried tofu.

I remembered grandma congee ingredients also have salted duck eggs, century eggs, preserved olive leaves, spring onions, black mushroom, dried shrimps, Chinese pickled vegetables, fish, fried oysters and scallops, fresh ginger sticks, fried shallots and poached chicken.

Congee is serve as breakfast, lunch and dinner in Malaysia. But even when I don’t feel sick I still find it as satisfying meal. Well, my first time cooking congee with my mom helping me on the method. She cook in a rice cooker.

My congee is cooked in rice cooker, has prawn heads and chicken stock, fish fillets and minced pork, garnished with spring onion and XO chili sauce. I got to have chili in it, that’s me chili lovers. It’s comforting delicious and flavourful congee. Let’s cook!!!!

Ingredients

2-3 c cooked rice
1 ” fresh ginger ginger
1 1/2 Tbs minced garlic
1 Tbs fish sauce
1/2 Tbs soy sauce
6-10 prawn heads, fry with 1 Tbs oil and 1 Tsp minced garlic, once turned red, smashed and cook with 4 c water, salt and pepper to make stock
2 drumsticks plus 4 c water; 1 c extra water, 1 ” ginger, salt, black peppercorns and 4 garlic cloves to make stock
200-250 g minced pork
200 g white tail snapper, fillets
2 Tsp olive oil
1/2 Tsp minced fresh ginger
1/2 Tsp minced garlic
1 Tsp Shaoxing wine
1 Tsp soy sauce
1/4 Tsp salt, and extra
1 Tsp pepper and extra
water, if necessary

Garnish
1 stalk spring onion
XO Chili sauce, my friend gave me (OPT)

Method

In the rice cooker, add cooked rice, two stocks (4 c chicken stock first), fresh ginger, garlic, oyster sauce, soy sauce to pot and turn on rice cooker. Uncovered and stir occasionally for 45 minutes; to make sure it’s not sticking to the bottom or until congee is smooth and no longer grainy, and broken. Add more water or the remaining chicken stock if necessary.

In a bowl, combine minced pork, ginger, garlic, Shaoxing wine, salt, pepper, soy sauce, and oil. Mix well and set aside in the refrigerator. When congee is nearly done; has the right consistency: creamy. Add minced pork to congee, breaking down minced pork, and simmer until minced pork is cooked, for about 10 minutes.

When congee is done, change setting to ‘keep warm’. Add fish fillets to rice cooker. Stir and cover for 5 minutes or until it is cooked through. Add salt and pepper to taste. Garnish with spring onions and serve with white pepper, and XO chili sauce.

Note: You can use any ingredients of your choice. Or you can add the ingredients like my grandma and mom does as mentioned above. You might want it more liquid, so add more stock or water.

You can omit XO chili sauce. You can put fried shallots, Chinese doughnut, or fried tofu. Or crate your own flavour ingredients. You can use vegetables, or box ready stock or cube packet stocks.

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