Rolling Boil Congee

165 mins
Serves 1
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Directions

  1. 1Add Japanese rice, jasmine rice, and glutinous rice to a bowl.
  2. 2Add Japanese rice, jasmine rice, and glutinous rice to a bowl.
  3. 3Add Japanese rice, jasmine rice, and glutinous rice to a bowl.
  4. 4Add water to the rice and soak for 2-3 hours.
  5. 5Add water to the rice and soak for 2-3 hours.
  6. 6Add water to the rice and soak for 2-3 hours.
  7. 7Check if the rice is fully soaked by pinching a grain to see if it breaks easily.
  8. 8Check if the rice is fully soaked by pinching a grain to see if it breaks easily.
  9. 9Check if the rice is fully soaked by pinching a grain to see if it breaks easily.
  10. 10Rinse the soaked rice until the water turns clear, then drain it.
  11. 11Rinse the soaked rice until the water turns clear, then drain it.
  12. 12Rinse the soaked rice until the water turns clear, then drain it.
  13. 13Add salt and oil to the rinsed rice and mix well.
  14. 14Add salt and oil to the rinsed rice and mix well.
  15. 15Add salt and oil to the rinsed rice and mix well.
  16. 16Add water to the rice and mix.
  17. 17Add water to the rice and mix.
  18. 18Add water to the rice and mix.
  19. 19Put the rice into a ziplock bag and freeze overnight.
  20. 20Put the rice into a ziplock bag and freeze overnight.
  21. 21Put the rice into a ziplock bag and freeze overnight.
  22. 22Add water, pork bones, scallions, ginger, and shaoxing wine to a pot.
  23. 23Add water, pork bones, scallions, ginger, and shaoxing wine to a pot.
  24. 24Add water, pork bones, scallions, ginger, and shaoxing wine to a pot.
  25. 25Bring to a boil for 5 minutes until scum rises.
  26. 26Bring to a boil for 5 minutes until scum rises.
  27. 27Bring to a boil for 5 minutes until scum rises.
  28. 28Remove the bones from the pot, remove the excess water and scum from them.
  29. 29Remove the bones from the pot, remove the excess water and scum from them.
  30. 30Remove the bones from the pot, remove the excess water and scum from them.
  31. 31Wash off the scum from the bones under running water.
  32. 32Wash off the scum from the bones under running water.
  33. 33Wash off the scum from the bones under running water.
  34. 34Heat oil in a pot and add pork and chicken bones, stir-fry until slightly charred.
  35. 35Heat oil in a pot and add pork and chicken bones, stir-fry until slightly charred.
  36. 36Heat oil in a pot and add pork and chicken bones, stir-fry until slightly charred.
  37. 37Add piping hot water to create a creamy white broth, then cover.
  38. 38Add piping hot water to create a creamy white broth, then cover.
  39. 39Add piping hot water to create a creamy white broth, then cover.
  40. 40Add dried scallops to the pot.
  41. 41Add dried scallops to the pot.
  42. 42Add dried scallops to the pot.
  43. 43Lower the fire and simmer for 1.5 to 2 hours.
  44. 44Lower the fire and simmer for 1.5 to 2 hours.
  45. 45Lower the fire and simmer for 1.5 to 2 hours.
  46. 46Remove the pork bones from the broth.
  47. 47Remove the pork bones from the broth.
  48. 48Remove the pork bones from the broth.
  49. 49Transfer the bone broth into a pot.
  50. 50Transfer the bone broth into a pot.
  51. 51Transfer the bone broth into a pot.
  52. 52Add the frozen rice to the broth.
  53. 53Add the frozen rice to the broth.
  54. 54Add the frozen rice to the broth.
  55. 55Stir constantly on medium-high heat for 10 minutes.
  56. 56Stir constantly on medium-high heat for 10 minutes.
  57. 57Stir constantly on medium-high heat for 10 minutes.
  58. 58Stir every 5-10 minutes on medium heat for 25 minutes.
  59. 59Stir every 5-10 minutes on medium heat for 25 minutes.
  60. 60Stir every 5-10 minutes on medium heat for 25 minutes.
  61. 61Stir every 15 minutes in low simmer for 25-45 minutes.
  62. 62Stir every 15 minutes in low simmer for 25-45 minutes.
  63. 63Stir every 15 minutes in low simmer for 25-45 minutes.
  64. 64Chop fillet fish into thin slices.
  65. 65Chop fillet fish into thin slices.
  66. 66Chop fillet fish into thin slices.
  67. 67Season the sliced fish with salt, white pepper, and oil, then mix.
  68. 68Season the sliced fish with salt, white pepper, and oil, then mix.
  69. 69Season the sliced fish with salt, white pepper, and oil, then mix.
  70. 70Slice pork into strips.
  71. 71Slice pork into strips.
  72. 72Slice pork into strips.
  73. 73Season the sliced pork with white pepper, salt, and egg white, then drizzle with oil and mix.
  74. 74Season the sliced pork with white pepper, salt, and egg white, then drizzle with oil and mix.
  75. 75Season the sliced pork with white pepper, salt, and egg white, then drizzle with oil and mix.
  76. 76Scoop some congee into a smaller pot.
  77. 77Scoop some congee into a smaller pot.
  78. 78Scoop some congee into a smaller pot.
  79. 79Add salt to the congee.
  80. 80Add salt to the congee.
  81. 81Add salt to the congee.
  82. 82Add chopped century egg and cook for 3 minutes, then stir.
  83. 83Add chopped century egg and cook for 3 minutes, then stir.
  84. 84Add chopped century egg and cook for 3 minutes, then stir.
  85. 85Add the pork strips and cook for 2-3 minutes.
  86. 86Add the pork strips and cook for 2-3 minutes.
  87. 87Add the pork strips and cook for 2-3 minutes.
  88. 88Pour the century egg and pork congee into a serving bowl.
  89. 89Pour the century egg and pork congee into a serving bowl.
  90. 90Pour the century egg and pork congee into a serving bowl.
  91. 91Scoop some congee into a smaller pot.
  92. 92Scoop some congee into a smaller pot.
  93. 93Scoop some congee into a smaller pot.
  94. 94Add salt and white pepper to the congee, then stir.
  95. 95Add salt and white pepper to the congee, then stir.
  96. 96Add salt and white pepper to the congee, then stir.
  97. 97Add the sliced fish and cook for 1-2 minutes, then let the residual heat finish the cooking.
  98. 98Add the sliced fish and cook for 1-2 minutes, then let the residual heat finish the cooking.
  99. 99Add the sliced fish and cook for 1-2 minutes, then let the residual heat finish the cooking.
  100. 100Pour the fish congee into a serving bowl.
  101. 101Pour the fish congee into a serving bowl.
  102. 102Pour the fish congee into a serving bowl.
  103. 103Drizzle sesame oil on top of both congee bowls.
  104. 104Drizzle sesame oil on top of both congee bowls.
  105. 105Drizzle sesame oil on top of both congee bowls.
  106. 106Sprinkle white pepper and chopped scallions on both congee bowls.
  107. 107Sprinkle white pepper and chopped scallions on both congee bowls.
  108. 108Sprinkle white pepper and chopped scallions on both congee bowls.

Ingredients

  • 0.5 cup Japanese rice
  • 0.5 cup Japanese rice
  • 0.5 cup Japanese rice
  • 0.33 cup jasmine rice
  • 0.33 cup jasmine rice
  • 0.33 cup jasmine rice
  • 0.25 cup glutinous rice
  • 0.25 cup glutinous rice
  • 0.25 cup glutinous rice
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 3.5 L water
  • 3.5 L water
  • 3.5 L water
  • 1 kg pork bones
  • 1 kg pork bones
  • 1 kg pork bones
  • 2 stalks scallions
  • 2 stalks scallions
  • 2 stalks scallions
  • 3 slices ginger
  • 3 slices ginger
  • 3 slices ginger
  • 1 tbsp shaoxing wine
  • 1 tbsp shaoxing wine
  • 1 tbsp shaoxing wine
  • 10 g dried scallops
  • 10 g dried scallops
  • 10 g dried scallops
  • fillet fish
  • fillet fish
  • fillet fish
  • 1 pinch white pepper
  • 1 pinch white pepper
  • 1 pinch white pepper
  • pork
  • pork
  • pork
  • egg white
  • egg white
  • egg white
  • chopped century egg
  • chopped century egg
  • chopped century egg
  • sesame oil
  • sesame oil
  • sesame oil

Equipment

bowlziplock bagfreezerpotchopping boardknifeglass containersladlecolander