[ChefKid]

I've long wondered how Chinese restaurants get their congee (jook) to taste so rich and velvety. My own attempts to recreate that taste have been disastrous, so this dish isn't made very often. Does anyone out there know?

Thank you,

Ck

[kuan]

Mudbug says it has to be cooked overnight. I use a stick blender.

Kuan

[Mezzaluna]

I agree with Mudbug- a slow cooker would be just right, too. But then, Kuan is a very practical guy!

[mudbug]

I think it all depends on how you want to do it.

Traditionally, congee was made from left over rice from the nite before, which makes cooking time a lot less.

We usually make it from uncooked rice by putting it in the crockpot with whatever additions we like to add, bring it to a boil and then turn it down and let it cook overnight so it's ready in the morning.

Congee means different things to different people. Much like an omlett, there are as many ways to make it as there are people who eat it.

ChefKid,
>My own attempts to recreate that taste have been disastrous

Exactly how have you been trying to make it? What type of rice are you using? How are you trying to cook it? Do you soak the rice before cooking? Etc... Let us know and we will be better able to help.

[shahar]

after cooking the rice I mix some starch(corn/potato/etc.) mixed with cold water and add to the pot. Cook for several more minutes.

[barista]

Cantonese congee is made by a long slow cooking process. No short cuts (stick blender) or addition of other starches!

After washing the rice (long grained), add some oil to coat the grains and let it marinate for 30min or so. Add water or stock if available and keep it on a slow simmer after the water has come to a boil. You should be able to get a nice congee with the rice grains nicely broken up after a few hours. Overnight is good if you have the time.

[AzRaeL]

slightly out of toipc but what are your favourite Congee ingredients?
mine are Dried Scallops and Century Eggs (i have no idea why the guy in Fear Factor keeps calling it 1000 year old eggs, maybe it's for the grossness factor?)

[mudbug]

AzRaeL,

Here in the states, the common English name is "1000 year old eggs".

Check out the post here posted (02-13-2002 05:31 PM).

[AzRaeL]

Originally posted by mudbug
AzRaeL,

Here in the states, the common English name is "1000 year old eggs".

Check out the post here posted (02-13-2002 05:31 PM).

in asia, it's more common to call them Century Egg

[barista]

Originally posted by AzRaeL
slightly out of toipc but what are your favourite Congee ingredients?
mine are Dried Scallops and Century Eggs (i have no idea why the guy in Fear Factor keeps calling it 1000 year old eggs, maybe it's for the grossness factor?)

My favourite is pork porridge! It's filled with minced meat balls, sliced tenderloins, liver. In fact, I just had a bowl this evening at the re-opened East Coast Food Centre. Next will be the one with the century eggs, salted eggs and salted pork

Fish porridge, when I'm a little under the weather

[AzRaeL]

Originally posted by barista
My favourite is pork porridge! It's filled with minced meat balls, sliced tenderloins, liver. In fact, I just had a bowl this evening at the re-opened East Coast Food Centre. Next will be the one with the century eggs, salted eggs and salted pork

Fish porridge, when I'm a little under the weather

ha! a lot of my friends swear by the Frog's Legs Porridge in Chinatown. I think it's on Sam Leong or Smith Street in Chinatown (singapore).