Photograph of the finished Plain congee

China · Cháo trắng ăn kèm món mặn

Plain congee

2 hr Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 2.8 oz
  • Photograph of Pickled cabbage Pickled cabbage 8.5 oz
  • Photograph of Salted anchovies Salted anchovies 3.5 oz
  • Photograph of Salted duck eggs Salted duck eggs 4
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Spring onion Spring onion 3.5 oz

Method

  1. 1 Wash the rice, then mix it with a little oil and salt and let it sit for an hour until the grains crack slightly.
  2. 2 Cook the rice with 1.3 liters of water for 60 minutes, stirring every 10 minutes.
  3. 3 A ratio of water to rice sixteen times is necessary for plain rice porridge to be thin and smooth, not thick.
  4. 4 Add a few pieces of dried bean curd skin from the beginning; the bean curd skin will dissolve completely and naturally thicken the porridge.
  5. 5 Nothing is added to the porridge; all the flavor comes from the savory side dishes.
  6. 6 Served with pickled mustard greens, salted anchovies, salted eggs, and tofu dipped in soy sauce with sesame oil.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: cook under high pressure for 20 minutes, then release the pressure naturally and rinse with hot water until sufficiently diluted.

Start cooking