Teochew congee

Method

1. 1 Soak the rice for 20 minutes, then drain and do not rub it further to prevent the grains from breaking.
2. 2 Boil the water first, then add the rice; this prevents the grains from sticking to the bottom of the pot.
3. 3 Cook for exactly 12 minutes over medium heat, stirring only twice, without much stirring.
4. 4 Teochew congee should still have individual grains of rice floating in the clear broth, not be mushy.
5. 5 Turn off the heat when the grains just crack open; cooking further will cause them to break apart and form a thick porridge.
6. 6 Serve with pickled radishes, blanched chives, and ginger soy sauce as a side dish.

With an appliance

• Microwave 32 min

  Replace steps 2–5: Add boiling water and soaked rice to a deep bowl, microwave at 700 W for 8 minutes, then at 500 W for another 2 minutes, stirring only once between the two settings; reduce the microwave for about 2 minutes until the grains crack evenly and the water remains clear. Stop precisely after 10 minutes; do not use high power for extended periods as the grains will break into a thick porridge.