Make Congee like the Cantonese (Shunde style)

Ingredients

• 80 g Jasmine Rice (Rinsed, marinated, then broken into pieces)
• 0.25 tsp Salt (For marinating rice; additional salt used in later seasoning)
• 0.25 tsp Peanut Oil (For marinating rice; also used for fish and meatball coating)
• 1.28 L Water (Base liquid for congee)
• 0.5 cm Fresh Ginger (Half‑centimeter slice, crushed)
• 0.25 tsp White Pepper (Crushed, added to base)
• 5 pieces Dried Scallops (Adds umami; can substitute dried shrimp or omit)
• 200 g Freshwater Fish Fillet (Sliced at a 0.5 cm angle; any white fish works)
• 0.25 tsp MSG (Optional flavor enhancer for fish)
• 1 tsp Cornstarch (Coats fish fillet)
• 1 Tbsp Peanut Oil (Coats fish fillet before cooking)
• 1 stalk Scallion (Chopped, garnish for fish and pork versions)
• 2 Tbsp Cilantro (Chopped, garnish)
• 180 g Ground Pork Collar (Can use shoulder; hand‑minced for springier texture)
• 3 pieces Wood Ear Mushrooms (Reconstituted and minced; adds color and crunch)
• 0.5 Tbsp Peanut Oil (Finishes pork meatball mixture)
• 25 g Pancetta (Thinly sliced; can substitute bacon)
• 30 g Pecorino Romano (Finely grated)
• 1 large Egg (Cracked into hot congee for carbonara version)

Instructions

1. Rinse the Rice

   Place 80 g jasmine rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT5M

2. Marinate the Rice

   Transfer the rinsed rice to a bowl, add ¼ tsp salt and ¼ tsp peanut oil, stir to coat, then let it sit for 20 minutes. The grains will soften and become easier to break.

   Time: PT25M

3. Break the Rice

   Spread the softened rice on a cutting board and gently crush it with a rolling pin, heavy pestle, or a sturdy beer bottle until you have a mixture of whole and broken grains.

   Time: PT5M

4. Portion and Freeze (Optional)

   Divide the broken rice into 100 g portions, place each portion in a freezer‑safe bag, and freeze. Frozen rice can be dropped straight into the pot without thawing.

   Time: PT5M

5. Prepare the Congee Base

   In a large pot combine 1.28 L water, a half‑centimeter slice of crushed ginger, ¼ tsp crushed white pepper, and 5 dried scallops. Bring to a rapid boil.

   Time: PT5M

   Temperature: High heat

6. Cook the Congee

   Add the broken rice to the boiling broth, stir, and return to a rapid boil. Then reduce heat to medium, prop the lid open with a chopstick to create a small gap, and simmer gently for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: Medium simmer

7. Season the Base

   Taste the congee and adjust salt or white pepper as needed. Turn off the heat; the base is now ready for any topping.

   Time: PT2M

8. Fish Fillet Congee

   In a small bowl combine the 200 g fish fillet pieces with ¼ tsp salt, ¼ tsp MSG, ¼ tsp white pepper, and 1 tsp cornstarch; coat lightly with 1 Tbsp peanut oil. Bring a fresh pot of congee base to a rapid boil, slide the fish in, shut off the heat, and let residual heat finish cooking the fish for about 2 minutes. Garnish with chopped scallion and cilantro.

   Time: PT5M

   Temperature: Rapid boil then off‑heat

9. Pork Meatball Congee

   Hand‑mince the 180 g ground pork for 2 minutes until sticky. Add salt, MSG, white pepper, minced wood ear mushrooms, and ½ Tbsp peanut oil; mix in one direction for 2 minutes until the mixture leaves streaks on the bowl sides. Shape into rough balls with a spoon. Re‑heat the congee base, lower to low heat, drop the meatballs in, then crank the flame to high and boil for 1 minute. Garnish with scallion and cilantro.

   Time: PT5M

   Temperature: Low then high boil

10. Carbonara‑Inspired Congee

    To a fresh pot of bubbling congee base add 25 g thinly sliced pancetta and 30 g grated Pecorino Romano; stir until the pancetta renders. Quickly crack one large egg into the hot congee, shut off the heat, and let the residual heat gently set the egg (about 30 seconds). Finish with chopped scallion.

    Time: PT5M

    Temperature: Bubbling then off‑heat

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

45 g

Fat

9 g

Fiber

1 g