How to Prepare Rice Porridge like a Pro
posted in Handy Tips, Rice and Porridge |Just the other day, my daughter was asking me for a porridge recipe. She has tried cooking porridge but just can’t get the nice texture like those in the Cantonese restaurants. Usually my grandchildre love the porridge in the restaurants as the porridge texture is extra smooth, gooey, light and tasty.
To make good Cantonese porridege , the proportion of water to rice must be correct, which means 1 cup of rice, you have to add 10 to 12 cups water. Another secret you need to know is that the water must be boiling before adding rice.
There are varieties of flavours you can add. The common ones are fish, pork, chicken, century and salted eggs, dried oyster and peanut. Do try this recipe below and let me know how it turns out.
Ingredients:
300 gm chicken, cut into 1 cm cubes
1 century egg, cut into 1/2 cm cubes
1 salted egg, hard boiled and mashed
1 cup of Thai fragrant rice
10 to 12 cups water
Seasoning ingredients:
1/2 teaspoon light soya sauce
1 teaspoon seseme oil
1/4 teaspoon salt and dash of pepper
Thickening mixture:
1 tablespoon glutinous rice flour and enough water to mix smoothly
Garnishing ingredients:
Finely shredded spring onion and parsley
pepper to taste
Chinese crullers ( yau char kwai ) sliced to 1 cm
fried shallots
Method:
Boil water in a rice pot. Add washed cleaned rice and shallot oil. Boil untill porridge is thick and smooth, stirring occasionally to prevent the porridge burning
When porridge is three quarter cooked, stir in chicken cubes and simmer for 5 minutes Stir in glutinous rice flour mixture slowly into porridge . Simmer for further 5 minutes Add in the century and salted eggs. Stir to mix well.
Serve hot with garnishing ingredients.
