Recipe

Fish Slice Porridge (鱼片粥)

Ingredients (serve 4)

• 2 cm section of ginger
• 1-2 stalk spring onion
• 400 grams Spanish Mackerel (马交) fish fillet (or Grouper,石斑) (or Snakehead, Ikan Toman, 生鱼)
• 1 cup rice
• 6 bowls water
• salt
• fish bone (optinal)
• 1 tablespoon sesame oil
• 1 tablespoon soya sauce
• dash of pepper

Method

1. Wash the fish fillet. Slice the fish fillet into ½ to 1 cm thick slices against the grain.
2. Marinate with soya sauce and sesame oil and set aside.
3. Peel ginger and cut into thin strips <1mm thick. Wash spring onion and cut thinly.
4. Rinse rice thoroughly, put into pot with 6 bowls water. Bring it to boil and then lower flame till extremely low flame (for my burner, I have to turn the gas knob as if I am turning it off, but just stopping when the flame is about to go off) and let it simmer with cover on for 1 hour, This make the porridge base very soft (Cantonese style), but if you prefer the porridge to be grainy, then you can stop when the right consistency is obtained.
5. If you have fish bone, make a fish stock by boiling 1 bowl water with the bones for 30 mins with low flame. (the purpose of cooking this separately instead of putting the bones into the porridge is that there might be small bone dislodge and get mixed with the porridge). When done, sieve and mixed into the porridge.
6. When the porridge done, add salt to taste.
7. While the porridge is boiling, pour in the fish, stir and allow to boil for 1 min, turn off flame and cover for another 10 mins.
8. Serve hot in bowl, with ginger strips and cut spring onion. Optional, dash of pepper, soya sauce and sesame oil.

You can also serve with cut you tiao 油条, or century egg 皮蛋

Chicken and Ginger Congee (Rice Porridge)

Recipe type: Brunch

Serves: 6

Ingredients

• 1 cup long grain rice (white or brown)
• 8 cups water
• 6 chicken thighs (bone-in)
• 1 piece of ginger about 1 inch by 1 inch (2.5 cm by 2.5 cm), peeled and sliced into large pieces
• salt, to taste
• scallions, for garnish

Instructions

1. Rinse and drain the rice. Pour the rice into a heavy stock pot (a cast iron pot works great).
2. Add in the water, ginger and chicken thighs.
3. Bring the pot to a boil then immediately turn down the heat. Allow the pot to simmer, covered, for 1-1½ hours, or until the rice has absorbed most of the liquid and has started breaking apart. It will take white rice about 1 hour, and brown rice about 1½ hours.
4. Remove the chicken thighs into a bowl and allow to cool. When the chicken thighs are cool enough for you to handle, shred the meat and remove the bones.
5. Add the shredded chicken back into the congee and mix well.
6. Add salt, if desired.
7. Serve the congee into individual bowls and garnish with green onions, if desired.

Steamed Egg Recipe

3 large eggs

1 cup of broth (chicken, vegetable, or water)

1/4 cup chopped green onion

1 pinch salt

1 tsp vegetable oil

1. Crack eggs into stainless steel pan
2. Pour in 1/1/4 cup broth ( I used a homemade chicken broth)
   • Pour in increments to avoid splashing.
3. Stir with chopsticks (Try not to overmix)
4. Add in salt and oil
5. Place into steamer, cover with another plate.
6. Cook on high heat for 7-8 minutes.
7. Remove from heat and serve!