Monday, 18 April 2011

Hong Kong Style Congee Recipe

Serves 4 

  • 1 cup rice, washed and drained
  • ½ cup glutinous rice, washed and drained
  • 2 tbsp oil
  • 2 century eggs, cut into small pieces
  • 2 hardboiled egg, mashed
  • 10 oz meat, cut into small cubes
  • 1 ¾ oz dried scallops, soaked in water and break in pieces
  • 2 tbsp shredded young ginger
  • 2 tbsp sesame oil
  • Salt and pepper to taste
  1. Rince the rice with water, then in a large pot add 3 quarts of water to the rice and boil for 20 mins.
  2. On low heat for 20 mins add the rest of the ingredients until congee is cooked.
  3. Season to taste and remove from heat.
Serve and enjoy this delicious Chinese Food Recipe – Hong Kong Style Congee

1 comment:

Anonymous said...

The directions on cooking is too skimpy. It does not talk about the important process which make the congee smooth as paste. What was described above will result to a granular texture of the rice immersed in a semi-watery liquid rather than a smooth pasty texture.

Post a Comment