- 1/2 cup of rice
- 4 cups + 2 cups of water
- 3 ounces of char siu My char siu recipe video https://www.youtube.com/watch?v=c0ICMcuhdPg
- 3 ounces of thinly sliced of pork
- 3 ounce of slices of fish
- 3 ounces of squid
- 3 ounces of shrimp
- 2 ounces of shredded carrot
- 2 ounces of shredded cabbage
- 2 tsp of sugar
- 1 tsp of white pepper
- 2 tsp of ginger juice
- 1 tsp of sesame oil
- 1 tsp of chicken powder
- 1/2 tsp of salt or to taste
- Some fried wonton skin
- some crunchy peanut
- Chinese deep fried bread stick
- cilantro, cabbage and carrot put on the top
MAKING THE CONGEE:
FOR THE SEASONING:
INGREDIENTS FOR SERVING [OPTIONAL]:
Add a half cup of rice into the rice cooker. Don’t really need a specific type. Just regular rice is fine. Wash it. Pour in 4 cups of water.
- Set the rice cooker to congee setting. And cook it for 40 minutes. You can also use a pot to make this. Just need to keep an eye on it to avoid overflowing.
- 40 minutes later, transfer the rice base into the pot.
- Usually, I will add more water in it because the longer we cook it, the thicker it will be. So feel free to add water anytime. Bring this to a boil and prepare other ingredient and the seasoning.
- When the rice based is boiling, add in the pork and Char siu. Let this cook for about 3 minutes.
- Add in all the seafood and the veggies.
- Then add in all the seasoning. Give it a stir make sure it is dissolved.
- Add some salt to adjust the flavor. Give it a little taste. You are done.
- Serve it with cilantro, carrot, cabbage, and peanuts on the top. Maybe fried wonton skin or Chinese deep-fried dough sticks if you have.. You can switch it with what every you like. Congee is very flexible.
For those who are interested in the history of the dish:
This is a unique style porridge in Guangzhou which normally consists of peanuts, fish meat, and other seafood, Back in the day, fishermen who lived in wooden boats (called sampan) used peanuts, dried squid, fish slices, etc.- to make congee. Because it has a deliciously fresh, sweet seafood taste, many local restaurants began to prepare similar Congee and people can now taste Sampan Congee everywhere in Guangzhou (most often served for breakfast). Other dishes are ordered to go along with congee for breakfast- especially deep-fried dough stick.