Rolling Boil Congee
Directions
- 1Add Japanese rice, jasmine rice, and glutinous rice to a bowl.
- 2Add water to the rice and soak for 2-3 hours.
- 3Check if the rice is fully soaked by pinching a grain to see if it breaks easily.
- 4Rinse the soaked rice until the water turns clear, then drain it.
- 5Add salt and oil to the rinsed rice and mix well.
- 6Add water to the rice and mix.
- 7Put the rice into a ziplock bag and freeze overnight.
- 8Add water, pork bones, scallions, ginger, and shaoxing wine to a pot.
- 9Bring to a boil for 5 minutes until scum rises.
- 10Remove the bones from the pot, remove the excess water and scum from them.
- 11Wash off the scum from the bones under running water.
- 12Heat oil in a pot and add pork and chicken bones, stir-fry until slightly charred.
- 13Add piping hot water to create a creamy white broth, then cover.
- 14Add dried scallops to the pot.
- 15Lower the fire and simmer for 1.5 to 2 hours.
- 16Remove the pork bones from the broth.
- 17Transfer the bone broth into a pot.
- 18Add the frozen rice to the broth.
- 19Stir constantly on medium-high heat for 10 minutes.
- 20Stir every 5-10 minutes on medium heat for 25 minutes.
- 21Stir every 15 minutes in low simmer for 25-45 minutes.
- 22Chop fillet fish into thin slices.
- 23Season the sliced fish with salt, white pepper, and oil, then mix.
- 24Slice pork into strips.
- 25Season the sliced pork with white pepper, salt, and egg white, then drizzle with oil and mix.
- 26Scoop some congee into a smaller pot.
- 27Add salt to the congee.
- 28Add chopped century egg and cook for 3 minutes, then stir.
- 29Add the pork strips and cook for 2-3 minutes.
- 30Pour the century egg and pork congee into a serving bowl.
- 31Scoop some congee into a smaller pot.
- 32Add salt and white pepper to the congee, then stir.
- 33Add the sliced fish and cook for 1-2 minutes, then let the residual heat finish the cooking.
- 34Pour the fish congee into a serving bowl.
- 35Drizzle sesame oil on top of both congee bowls.
- 36Sprinkle white pepper and chopped scallions on both congee bowls.
Ingredients
- 0.5 cup Japanese rice
- 0.33 cup jasmine rice
- 0.25 cup glutinous rice
- 1 cup water
- 1 pinch salt
- 1 tbsp oil
- 3.5 L water
- 1 kg pork bones
- 2 stalks scallions
- 3 slices ginger
- 1 tbsp shaoxing wine
- 10 g dried scallops
- fillet fish
- 1 pinch white pepper
- pork
- egg white
- chopped century egg
- sesame oil
Equipment
bowlziplock bagfreezerpotchopping boardknifeglass containersladlecolander
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