A
wonderful congee should be thick, soft, and glutinous; too much water will make
it seem like drinking soup; too much rice would make it feel like eating rice,
sticky and difficult to swallow. When
spooning a spoonful of congee into your mouth, warm, soft rice grain and thick
broth rippled on your tongue.
Pork
bone-based soup is full of umami and flavor and is also rich in protein and
collagen. I bought roast pork bones from the wet market. It was already in a
small chuck. But if you have a large piece of bone, so ask the butcher to cut
it into small pieces. The bone itself is already salty and flavorful, I do not
add too much salt to the congee, just to your liking, if you think it is bland
for your taste buds.
WHAT
IS THE DIFFERENCE BETWEEN PORRIDGE AND CONGEE?
IN
A PRESSURE COOKER, HOW LONG DOES CONGEE TAKE TO COOK?
Congee
takes about 20 minutes to cook in a pressure cooker, but the amount and the consistency of the porridge varies, therefore the time varies as well. It
depends on how much water to use, the rice to water ratio is 1:5. Of course,
some people prefer thinner congee, while others prefer thicker congee,
therefore the amount of water can be adjusted accordingly.
INGREDIENTS
1 kg roasted port bone
2 cups of grain white rice
10 cups of water
METHODS
1.
Place bone and water in a pressure cooker and cook the roasted pork bone over
high heat on the stove. When the water in the pot has reached a boil and the
pressure valve has begun to make a "chi" sound, continue to cook for
another 15 minutes, then turn off the heat and allow the steam to escape
naturally, which should take around 20 minutes. When you remove the lid, you
will notice that the meat has become extremely soft, even falling off the bone.
Shred the meat and discard the bone.
2.
Return the meat and rice to the soup and bring to a boil over high heat, then turn
to low heat and continue to simmer for 30 minutes. Allow the steam to naturally
escape once more. The rice will have broken down and the broth will have a
congee-like consistency. Stir vigorously, then add more water if necessary to
achieve the desired consistency. If necessary, thicken by simmering uncovered.
Season with salt and pepper to taste, then top with green onions, fried
shallots, and sesame oil.
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