The six sercets of making a perfect congee, 煮靚粥六大秘訣:

Congee is as important in China as cereal in the West.  Traditionally we serve congee on Sunday morning when everyone is at home having a good time.  So congee is not only a food item for a Chines family but also a tool for relationship bonding mechanism.  I still miss the congee and fried noodle from my mother’s cooking and fighting and noise with my siblings.

The six secrets of making Congee:

煮靚粥六大秘訣:

粥,係人都識煮,但係要煮的靚粥,又有咩方法?

第一: 浸泡—-

煮粥前先將米用冷水浸泡半小時,讓米粒膨脹開。

這樣做的好處:

1:熬起粥來節省時間;

2、攪動時會順著一個方向轉;

3、熬出的粥酥、口感好。

第二:開水下鍋—-

大家的普遍共識都是冷水煮粥,而真正的行家?都是用開水煮粥,為什麼?

你肯定有過冷水煮粥糊底的經驗吧?

開水下鍋就不會有此現象,而且它比冷水熬粥更省時間。

第三: 火候—-

先用大火煮開,再轉文火即小火熬煮約30分鐘。

別小看火的大小轉換,粥的香味由此而出!

第四: 攪拌

原來我們煮粥之所間或攪拌,是為了怕粥糊底,現在沒了冷水煮粥糊底的擔懮,為什麼還要攪呢?

為了”出稠”,

也就是讓米粒顆顆飽滿、粒粒酥稠。

攪拌的技巧是:

開水下鍋時攪幾下,蓋上鍋蓋至文火熬20分鐘時,開始不停地攪動,一直持續約10分鐘,到呈酥稠狀出鍋為止。

第五:  點油—

粥改文火後約10分鐘時點入少許沙拉油,你會發現不光成品粥色澤鮮亮,而且入口別樣鮮滑。

最後:  底、料分煮—–

大多數人煮粥時習慣將所有的東西一股腦全倒進鍋子裡,百年老粥店可不這樣做。粥底是粥底,料是料,分頭煮的煮、焯的焯,最後再擱一塊熬煮片刻,且絕不超過10分鐘。這樣熬出的粥品清爽不渾濁,每樣東西的味道都熬出來了又不串味。

特別是輔料為肉類及海鮮時,更應粥底和輔分開煮.

The six secrets of making Congee:

  1. Soak the rice for at least an hour for easy cooking.  It’ll save time when cooking.
  2. Boil the water first before adding the rice.
  3. Cook under high heat first for half an hour; watch out for over flowing by leaving a small gap when cover the lid.  Turn the heat down to medium after half an hour and keeping it for another twenty minutes to half an hour.  Stir occasionally.  Turn the heat down to medium low and start stirring frequently.  Stirring now has turn into a critical step to make your congee a success.  Every time you stir, stir the bottom and scrap the rice that sticks to the bottom.  This is not the burned rice in the bottom of the pot; it is the thick gooey texture settle to the bottom.  Stir very often and scrap the bottom as well.  If you don’t do this procedure, you’ll get burned congee.
  4. When stirring the congee, stir in one direction.  Stirring serves two purposes: avoid sticking the bottom and breaking down the rice into a thick gooey texture.
  5. When congee is about done, added a little bit of cooking oil, it’ll make the congee smooth as silk.
  6. What you have just cook is the foundation of the congee.  After the foundation is fully down in about three hours, now you can add you meat such as chicken, scallop, fish or whatever you like.  Finally add salt and fish sauce before serving.  In a serving bowl, add a few drops of sesame oils and a few julienned ginger before pouring the congee to a serving bowl.  Add a little chopped green onion and cilantro on top.  Some people like to add some crispy things like peanut to enhance he texture.

Note:  You can speed up the process by using a hand held blender.  This should shave half an hour of your cooking time.

I would use one cup of (measuring cup) uncooked rice and four litres of chicken stock to start.  You can add boiling water later if need step by step.  It is easier to make it thinner by adding water than making it too thin to start with.

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