I bought fish and minced pork on sale to make congee, and added leftover broccoli minced pork egg from 2 days ago. 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. Congee is served as breakfast, lunch and dinner in Malaysia. Even when I don’t feel sick, I still find it as satisfying meal.
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 own 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 broccoli minced pork egg. Addition to it, I have added preserved olive leaves and got to have chili sauce. Let’s cook!!!
Ingredients
Minced pork egg broccoli
500 g minced pork
4 eggs
2 medium size broccoli, cut to bite size
1 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking wine
1 Tbs oyster sauce
2 Tsp soy sauce
5 Tbs water
3 Tsp cornflour
oil
salt
pepper
Fish and minced pork preserved olive leaves 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
1-2 Tsp preserved olive leaves
water, if necessary
Method
Minced pork egg broccoli–a few hours in advance or one day in advance
Heat oil in a saucepan on medium heat. Once oil is hot add in minced garlic cook for 30 seconds. Now add in minced pork, smashing it to small bits and tossing around until it is starting to get brown and slightly crisp on the bottom about 5 minutes.
Then add in oyster sauce, soy sauce, and Shao Xing; toss around to coat the minced pork about 1 minute. Now add in broccoli stems stir to mix well and cook for about 2-3 minutes first. Then add in florets and toss around mix well for about 4-5 minutes. Season with salt and pepper. Next in a glass add water and cornflour, mix till no lump and pour into the saucepan; gives a couples of stirs.
Lightly beat the eggs with a pinch of salt in bowl and pour the egg mixture in and stir mix well until eggs are cooked. Check seasoning. If needed more salt and pepper. Once all are cooked, spoon onto a serving bowl. Serve with rice and beer. Enjoy!!!!
Note: Any leftover keeps in an air tight container in freezer for about 10-14 days. In fridge, about 4-5 days. You can serve it with other dishes or eat with noodles.
The next day
Fish and minced pork preserved olive leaves 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. Then add preserved olive leaves, stir to mixed well.
If you cooked minced pork egg broccoli a few hours or one day in advance, heat it in microwave for 1-2 minutes. Serve minced pork egg broccoli with fish and minced pork preserved olive leaves congee. Drizzle chili sauce over the top. Enjoy!!!
Note: Any leftover minced pork egg broccoli can be kept in an air tight container in freezer for about 10-14 days. In fridge, about 4-5 days. You can serve it with other dishes or eat with noodles. You can use any ingredients of your choice. Or you can add the ingredients like my grandma and mom does as mention above. You might want it more liquid, so add more stock or water.
You can omit chili sauce and preserved olive leaves. You can put fresh ginger matchsticks, 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 fish and minced pork congee with broccoli egg dried shallot chili and soy sauce:
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