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 have 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 served 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 cooks in a rice cooker.
My congee is cooked in rice cooker, has prawn heads and chicken stock, fish fillets and minced pork, garnished with fried onion egg, salad, and chili sauce. Let’s cook!!!!
Ingredients
Minced pork fish congee with fried onion egg salad and chili sauce
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 ” ginger, salt, black peppercorns and 4 garlic cloves to make stock
200 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
Fried onion egg
3-4 eggs
1 onion, sliced
1 Tbs oil
salt
pepper
Garnish
fried onion egg
mixed salad
chili sauce
Method
Fried onion egg
Heat oil to medium-high heat in a saucepan. As oil begins to shimmer in the pan, add onions and cook 3-4 minutes until slightly caramelized, stirring often to brown evenly. While onions sizzle, add eggs to a bowl and whisk until yolks and whites are combined.
Add eggs to onions in the saucepan, season with salt and lower heat to medium-low. Gently push the egg from the outer edges of saucepan towards the center of the pan with a spatula, softly creating large folds as you go along all sides of the pan.
Tilt saucepan if necessary to force liquid egg to the outer edges of saucepan and repeat creating folds towards the center. Do this for 2-3 minutes until eggs are cooked to desired doneness. Avoid the urge to turn the heat up at any point to avoid burning the bottom of the eggs. Turn heat off and top eggs with pepper. Transfer to a plate, cover with a foil tent.
Minced pork fish congee with fried onion egg salad and chili sauce
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. Spoon enough congee onto bowl. Next place some fried onion egg in the centre of congee. Then pile some mixed salad on top of the fried onion egg. Now drizzle chili sauce on top of salad and drizzle around the congee. Serve congee immediately with a cup of Oolong tea or green tea. Enjoy!!!
Note: You can use any ingredients of your choice. You may add more minced pork say about 50-100 g. Or if you like and can find the ingredients like my grandma and mom does as mention above. You might want it more liquid, so add more stock or water. Mine is like risotto style: creamy.
You can omit XO chili sauce. 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.
For my other Fish and minced pork congee (porridge) recipe:
https://helenscchin.com/2020/10/03/fish-and-minced-pork-congee-porridge/
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