“Hainanese chicken rice is a dish that consists of succulent steamed white chicken cut into bite-size pieces and served on fragrant rice with some light soy sauce. The dish is topped with sprigs of coriander leaf and sesame oil and accompanied by a garlic-chilli dip.”
Bought a packet for Hainanese chicken rice sauce to save me the trouble of doing the real authentic recipe from my mom. Just follow the packet instruction. Today, I craved for my father’s favourite stir fry bitter gourd with eggs.
Well, let’s stir fry bitter gourds with eggs and use the cheat Hainanese chicken rice to make one dish that I am thankful to my dad. I am pleased that it turnout well both recipes combined together. So, I am thankful to God for His help to create a dish that I am thankful to my dad’s delicious stir fry and as well as my mom’s minced pork and fish congee method. That I have bring it to the next level.
This Hainanese chicken rice flavoured, minced pork and fish congee with stir fry bitter gourds eggs, shallots, spring onion and chili sauce is indeed a comfort hearty satisfying and delicious meal. Let’s cook!!!
Chicken rice, follow the packet instructions to cook from the packet from House of Yi: Hainanese chicken rice sauce.
Minced pork and fish congee
2-3 c cooked leftover Hainanese chicken rice
1 ” fresh ginger
1 1/2 Tbs minced garlic
1/2 Tbs oyster 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 ” 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
1 stalk spring onion
chili sauce (OPT)
Stir fry bitter gourds with eggs
1 medium size bitter gourd, cut lengthwise, scoop out the light green skin and seeds, wash, dry and sliced
3 eggs, lightly beaten
1 Tbs oil
1 Tbs garlic minced
1 Tsp fish sauce (OPT)
1 Tsp soy sauce
Heat a deep frying pan on medium heat. Add oil when pan is hot. Toss garlic in fry 1 minute. Then add in bitter gourds, fry until softened and cook. Next add in eggs, fish sauce, soy sauce, salt and pepper. Mix well. When its cook check seasoning and then spoon out onto plate. Set aside cover with foil to keep warm.
To make congee
In the rice cooker, add cooked rice, two stocks (2 c each 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 prawns or chicken stock and water 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 stir fry bitter gourds with eggs, shallots, spring onion and chili sauce.
Note: You can use any ingredients of your choice. Or you can add the ingredients like my grandma and mom does in my other recipe’s website. You might want it more liquid, so add more stock or water.
You can omit chili sauce. You can add Chinese doughnut, or fried tofu. Or crate your own flavour ingredients. You can use vegetables, or box ready stock or cube packet stocks.
My other congee recipes: