The Divine Artist, God knows what I need, and God has promised to provide all of that — abundantly!!!
I bought fish and minced pork on sale to make congee, and added leftover broccoli and egg from yesterday. “Congee is a savoury rice porridge, also known as jook or Zhou; for us Malaysian we called it Moi, made by boiling rice in water or stock until thick. It is a breakfast staple in many Asian countries, often served with toppings or alongside Chinese crullers. Known for its easy digestibility, congee is common for those who are ill and for babies.
Grandma congee ingredients are 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. My mom ingredients are fish and minced pork, Chinese doughnuts, chicken meats, fried turnip eggs, pickled vegetables, and cut chili. Here’s mine creation with the basic method from both grandma and mom.
My congee is cooked in rice cooker, has prawn heads and chicken stock, fish fillets and minced pork, added leftover vegetables and garnished with fried shallots, chili and soy sauce. I got to have chili in it, that’s me chili lovers. It’s comforting delicious, colourful, and flavourful congee like Michelangelo’s painting– mine is food. Thanks God, for your creation ideas. Let’s cook!!
Ingredients
Fish and minced pork congee
2-3 c cooked 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 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 vegetables
2 small broccoli, cut into bite size
3 eggs, with 2 Tbs milk lightly beaten
1 Tbs garlic minced
2 Tbs water (OPT)
1/2 Tbs oyster sauce
1/2 Tsp soy sauce
oil
salt
pepper
Garnish
fried shallots
chili sauce
soy sauce
Method
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.
Meantime cooks vegetables: Heat oil in saucepan on medium heat. Add garlic minced, fry until fragrant about 1 minute. Next add broccoli stems first cook until slightly soften about 3-4 minutes. Followed by the florets, cook a further 3 minutes. Then in a small bowl combine the water oyster sauce, soy sauce, salt and pepper. Add into broccoli, toss to combined well. Now add egg and milk in; stir to mix well about 4 minutes. Check seasoning again. 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 broccoli egg and garnish with fried shallots, chili and soy sauce. Enjoy!!!!
Note: You can use any ingredients of your choice, or you can add the ingredients like my grandma and mom do, as mentioned above. You might want it to be more liquid, so add more stock or water.
You can omit 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/
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