HONG KONG STYLE CONGEE RECIPES

Steps:

• Rinse the rice several times.
• Place the rice in the slow cooker, pour in the broth and stir. If the broth is unseasoned or under-seasoned, add salt and pepper.
• Set the slow cooker to LOW and cook the congee for eight hours. Stir every two hours. Crank up the heat to HIGH and cook for another two hours.
• Heat the sesame seed oil in a frying pan and fry the mushrooms over medium heat with a little salt for about two minutes.
• Add the sausages to the mushrooms and cook for another two minutes.
• Stir the sausage / mushroom mixture, century eggs and scallions into the congee.
• Ladle congee into bowls. Serve hot with soy sauce on the side.

Steps:

• Wash the rice; soak with clean water for at least 1 hour. Transfer out and drain.
• Marinate rice with salt and oil. Rest for around 15 minutes. And then marinate minced pork with cornstarch and pinch of salt.
• In a pot, bring water or stock to a boil and then add rice. After 10 minutes, turn down the fire to simmer for around 40 minutes or until the rice is almost broken. Stir several times to prevent rice stick to the bottom.
• Place pork and century egg in. Continue simmer for around 5 to 8 minutes over medium fire.
• Sprinkle salt and mix well.
• Transfer to serving bowl, top with spring onion, coriander plus preserved Sichuan mustard (optional) before serving.