The simple trick to getting this broken rice like texture is very easy. It’s using a combination of rice, three parts normal rice (preferably Japanese or Taiwanese rice) to one part glutinous rice.
So for 2 persons, you need half cup rice in total, so mix well 3/8 cup of normal rice to 1/8 cup glutinous rice. Then you always need 8 times more water, in this case 4 cups of water or stock for even a better flavour profile.
Add the 2 types rice and water into the rice cooker. We will flavor this congee with one slice of dried abalone, white parts of scallion and a few pieces of dried scallops for that ocean taste. Then set your rice cooker to cook for 3.5 hours in porridge mode for maximum congee joy.
Make the pork balls an hour before the congee is fully cooked. Use 220g of minced pork. Season with 3/4 tsp salt, 1.5 tsp hua tiao wine, 1.5 tsp sesame oil, 3 cloves of minced garlic, 5 slices of ginger that has been minced, 5 spice powder, white pepper and 2 tsp corn flour. Mix well and refrigerate for an hour.
Slice one century egg into 8 slices. Take another another century egg and dice into small cubes.
When the congee has cooked for 3 hours, simply shape the marinated pork into balls and add into the congee rice cooker.
Add the diced century egg as well and let it cook for another 30 minutes to fully cook the meat. Season the congee also with 1 tsp salt if desired.
To serve, pour into large round bowls and garnish with sliced ginger, green scallion and the century egg slices.
The texture should be silky and velvety, and the rice fairly broken down from the long cooking time. It should taste thoroughly comforting too.
Music track “Sauvignon” from Silverfish album, composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low [ Ссылка ]
