Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. In a medium pot, bring 7 cups of water to a boil. Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes. Leave it in the freezer for at least 8 hours. Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. If less adventurous, you can always leave the egg out.Īnd for people who grew up eating this congee, nostalgic for authentic Cantonese flavors, this one is a big welcome home with minimal effort, from me to you!Īlso check out our other congee recipes, including our Seafood Congee, Pork Bone Congee, and Leftover Thanksgiving Turkey Congee! 20-Minute Congee with Pork & Thousand Year Old Egg: Recipe Instructions I would be like…hand me some soy sauce and bring it over, along with my $50,000 check!įor you daredevils, thrill seekers, and Andrew Zimmern types, give this recipe a try with the thousand year old egg.
A scene from Fear Factor comes to mind: a poor girl asked to eat a thousand year-old egg, gagging with tears in her eyes. I don’t know how it earned this name, inspiring equal parts terror and horror. The elephant in the room is, of course, the thousand year-old egg. While this newfound cooking technique is a game changer, the actual recipe––congee with pork and thousand year old egg––has a long history as a favorite Cantonese comfort food. I can have it any time I want: breakfast, lunch, or dinner. I don’t have to plan ahead and invest an hour or more to make congee anymore. Now I always keep a bag of washed rice in my freezer. The cooking time for grains other than white rice is just slightly longer.
I also tried this method with grains like barley, brown rice, red rice, and black rice, and it works beautifully. The science behind it is that the moisture in the rice freezes, expands, and breaks the rice kernel into tiny pieces to dramatically reduce necessary cooking time. Then leave it in the freezer for at least 8 hours. The secret? FREEZING the rice ahead of time: wash the rice, drain, and put the washed rice in a zip-loc bag (or freezer-safe container). My conclusion was that the congee did not cook to the right consistency in 15 minutes, but 20 minutes was the perfect amount of time to reach the texture you see in our pictures. So it was definitely worthy of the 15-minute investment to find out. Recently she sent me a 15-minute congee recipe, and it immediately caught my attention, because I––like you right now––thought there was NO way anyone could make a decent congee in 15 minutes––let alone a really good one!
Once in a while, she’ll send me information or dishes that might interest me. So listen to this, my cousin in Shanghai knows that we have a food blog. (Until now!) The Secret to 20-Minute Congee
Congee is usually made by boiling rice in a lot of water for a very long time. It can have sweet or savory toppings––the classic has pork, scallions, ginger, and thousand year old egg. What Is Congee?īut first, what is congee? Congee is a classic Chinese porridge made from rice, usually served for breakfast or at dim sum. The extremely exciting technique I’m revealing in this post will cut the usual congee cooking time by at least two thirds, if not more.Īnyone who has made congee before knows that this statement is verging on lies and deception, but hear me out. I’m not talking about using an Instant Pot or pressure cooker either. BREAKING NEWS!!! You can make delicious congee with slow-cooked flavor––from scratch––in 20 minutes.
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