Photograph of the finished Teochew congee

China · Cháo hạt cơm nguyên nấu nước trong

Teochew congee

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 240 g
  • Photograph of Basmati rice Basmati rice 320 g
  • Photograph of Pickled radish (xá bấu) Pickled radish (xá bấu) 200 g
  • Photograph of Garlic chives Garlic chives 120 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Ginger Ginger 80 g
  • Photograph of Salt Salt 16 g
  • Photograph of Oil Oil 60 ml

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.

Start cooking