salmon into the rice cooker, cover the cooker, and steam the salmon as directed in this recipe.
CHAPTER 6
Comfort Congee (Rice Porridge) and Grains
Fish Congee
Seafood Congee
Chicken Congee
Tuna and Corn Congee
Pork Congee
Pumpkin Congee
Sweet Potato Congee
Gojiberry Congee
Taro and Spinach Congee 88
Corn, Carrot, and Pea Congee
Fish Congee
There are two common types of fish congee in Asia. In one of them (this recipe) the fish is cooked together with the rice porridge, and the finished dish has a “gluey” consistency. The other is a fish soup ladled over fish slices and rice (similar to Halibut and Asparagus Soup ).
INGREDIENTS | SERVES 2
1 cup long-grain rice
2 fish fillets (snapper, cod, sea bass), cut into about ¼-inch-thick slices
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon sesame oil
1 teaspoon Chinese cooking wine
4 to 6 cups water, less water for thicker consistency
1-inch piece fresh ginger, thinly sliced
½ teaspoon sesame oil, to be drizzled
Ground white pepper, to taste
¼ cup finely chopped green onions, for garnish
¼ cup Fried Ginger Strips , for garnish
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
Combine the fish slices with salt, pepper, sesame oil, and Chinese cooking wine. Set in the fridge to marinate.
Add the rinsed rice and the water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Add the ginger slices, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally. During this process, adjust the amount of water depending on whether you like soupy or thick rice congee.
Add the marinated fish slices to the congee, partially cover the rice cooker, and bring to a boil again. The fish slices should be cooked (turns opaque) in about 5 minutes. (Do not overcook the fish by boiling the congee for too long.)
Dish out congee into serving bowls and drizzle each with two drops of sesame oil. Add a dash of pepper and garnish with green onions and Fried Ginger Strips before serving.
Rice Storage Tips
Place the opened rice package in an airtight container to help keep out moisture and rice weevils. Store the container in a dry, cool place.
Seafood Congee
To add variety, you can also add fish balls to your seafood congee. You can buy them already made or make your own as directed in Fishball (Dumpling) Soup .
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1-inch piece fresh ginger, thinly sliced
½ cup shrimp, peeled, deveined, and diced
½ cup fresh baby scallops
1 fish fillet (cod), thinly sliced
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add rinsed rice and the water to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Add the ginger, stir well, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally, until the rice turns into a soft pulp.
Stir in shrimp, scallops, fish slices, and pepper. Partially cover rice cooker and simmer for 15 to 20 minutes until seafood cooks through.
During this process, adjust the amount of water depending on whether you like soupy or thick rice congee. Garnish with green onions.
Chicken Congee
Leftover Thanksgiving turkey? Shred the turkey and substitute it for the chicken in this recipe.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups Chicken Stock , less stock for thicker consistency
½ pound boneless chicken (thighs and breasts), cut into thin strips
½-inch piece fresh ginger, finely shredded
Salt and ground white pepper, to taste
¼ teaspoon
CHAPTER 6
Comfort Congee (Rice Porridge) and Grains
Fish Congee
Seafood Congee
Chicken Congee
Tuna and Corn Congee
Pork Congee
Pumpkin Congee
Sweet Potato Congee
Gojiberry Congee
Taro and Spinach Congee 88
Corn, Carrot, and Pea Congee
Fish Congee
There are two common types of fish congee in Asia. In one of them (this recipe) the fish is cooked together with the rice porridge, and the finished dish has a “gluey” consistency. The other is a fish soup ladled over fish slices and rice (similar to Halibut and Asparagus Soup ).
INGREDIENTS | SERVES 2
1 cup long-grain rice
2 fish fillets (snapper, cod, sea bass), cut into about ¼-inch-thick slices
¼ teaspoon salt
¼ teaspoon ground white pepper
½ teaspoon sesame oil
1 teaspoon Chinese cooking wine
4 to 6 cups water, less water for thicker consistency
1-inch piece fresh ginger, thinly sliced
½ teaspoon sesame oil, to be drizzled
Ground white pepper, to taste
¼ cup finely chopped green onions, for garnish
¼ cup Fried Ginger Strips , for garnish
Rinse rice well by gently swirling the rice in the cooker pot with 2 or 3 changes of cold water. Drain rice.
Combine the fish slices with salt, pepper, sesame oil, and Chinese cooking wine. Set in the fridge to marinate.
Add the rinsed rice and the water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Add the ginger slices, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally. During this process, adjust the amount of water depending on whether you like soupy or thick rice congee.
Add the marinated fish slices to the congee, partially cover the rice cooker, and bring to a boil again. The fish slices should be cooked (turns opaque) in about 5 minutes. (Do not overcook the fish by boiling the congee for too long.)
Dish out congee into serving bowls and drizzle each with two drops of sesame oil. Add a dash of pepper and garnish with green onions and Fried Ginger Strips before serving.
Rice Storage Tips
Place the opened rice package in an airtight container to help keep out moisture and rice weevils. Store the container in a dry, cool place.
Seafood Congee
To add variety, you can also add fish balls to your seafood congee. You can buy them already made or make your own as directed in Fishball (Dumpling) Soup .
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1-inch piece fresh ginger, thinly sliced
½ cup shrimp, peeled, deveined, and diced
½ cup fresh baby scallops
1 fish fillet (cod), thinly sliced
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add rinsed rice and the water to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Add the ginger, stir well, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally, until the rice turns into a soft pulp.
Stir in shrimp, scallops, fish slices, and pepper. Partially cover rice cooker and simmer for 15 to 20 minutes until seafood cooks through.
During this process, adjust the amount of water depending on whether you like soupy or thick rice congee. Garnish with green onions.
Chicken Congee
Leftover Thanksgiving turkey? Shred the turkey and substitute it for the chicken in this recipe.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups Chicken Stock , less stock for thicker consistency
½ pound boneless chicken (thighs and breasts), cut into thin strips
½-inch piece fresh ginger, finely shredded
Salt and ground white pepper, to taste
¼ teaspoon
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