Explore the flavours of different vegetables from the comfort of your kitchen. This congee bring back memoirs of childhood comfort main meal cooked by grandma. It’s a simple hearty flavourful congee that I can eat it over and over again. I have made 4 different varieties of congees.
The other 3 congees recipes are attached at the bottom. In fact, this congee is the leftovers from the third congee. I have added green beans, spinach, tofu and sweet chili. Got to have chili. Also, I have included the method if you don’t have leftovers, you can still make the congee.
Thank you Grandma for cooking us your delicious congee. I have finally made them so you can be proud of me for trying out your congee with my own twist by adding stir fry beans, spinach, tofu with sweet chili. Of course, grandma’s congee is superb delicious.
I have shared my grandma congee with borrowed from my mom: the method and something of me in it too. Let’s cook and enjoy the comfort meal with memoirs of grandma.
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 basa fish, 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
Stir fry green beans spinach and tofu with sweet chili sauce
200 g green beans, cut into bite size
100 g baby spinach, cut into bite size
250 g firm silken tofu, cut into pieces
1 Tsp garlic minced
1/8 c vegetables stock
1 1/2 Tbs sweet chili sauce
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.
Meantime, stir fry vegetables: Heat oil in frying pan on medium heat. Add garlic minced, fry until fragrant about 1 minute. Next add green beans cook about 5 minutes. Then add in spinach, cook for about 4 minutes. Next tofu, sweet chili, vegetables stock, salt and pepper. Spoon out onto serving bowl and set aside.
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. Serve congee with stir fry vegetables and garnish with chili and extra soy sauce. Enjoy!!!!
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 sweet chili. You can put fried shallots, Chinese doughnut, or fried tofu. Or create your own flavour ingredients. You can use vegetables, or box ready stock or cube packet stocks.
My first Fish and minced pork congee (porridge): https://helenscchin.com/2020/10/03/fish-and-minced-pork-congee-porridge/
My second Fish and minced pork congee with stir fry vegetables : https://helenscchin.com/2020/10/08/fish-and-minced-pork-congee-with-stir-fry-vegetables/
My third Fish and minced pork congee with preserved olive leaves, fried shallots, spring onion and XO chili sauce: https://helenscchin.com/2020/10/10/fish-and-minced-pork-congee-with-preserved-olive-leaves-fried-shallots-spring-onion-and-xo-chili-sauce/