Typically a breakfast or snack food, Chinese style rice gruel with toppings and seasonings varies by region and family. My grandfather preferred his porridge with a simple baked yam, a healing dish. Leftover sauteed greens or meats are a frugal accompaniment as well. I often enjoy leftover roast meats and panchan vegetables with kimchee and sesame oil in my porridge.
1 cup rice - jasmine or short grain
2 quarts very light chicken stock. American stock works but will turn the porridge yellow. Water is an acceptable alternative.
2 1/2 tbsp oil
Rinse rice and soak overnight.
Bring to a bare boil and immediately turn to low and cover. Cook for 2 hours until most grains are broken down and broth is thickened. I tend to like mine on the soupier side so adjust water if necessary to taste.
Season with:
white pepper
salt
Serve with:
1. Tender greens and Chinese deli meats - roast duck, chicken, pork
2. Pickled black cucumber or pickled mustard greens or bamboo shoots, roasted salted peanuts, fried pork floss, bits of Chinese fried donut or wonton skin, salted duck egg
3. 1000 year old egg, salty fish and chicken, finely shredded scallion, fresh coriander - cantonese dim sum style
4. soy sauce or sesame oil - can also be added if you would like, though these are unusual and less delicate options. When I was young, Maggi sauce was my favorite
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