Early Look: A Cantonese Congee Formula (Shunde style)
Added 2024-04-30 05:20:03 +0000 UTCA good while back, we went over one of the classic Chinese congees - Pork and Century Egg - in the Dim Sum style. With this one, we wanted to give a bit more of a 'general' congee overview: a formula of sorts so that you can whip up whatever sort of congee that you're feeling.
And luckily? One of the classic congees from our old home in Shunde - Shenggunzhou (生滚粥) - is a fantastic fit for the job, and the mise actually fits really well inside of a home kitchen. Using that base, we covered (1) fish congee (2) pork meatball congee and (3) a silly fusion-y creation of ours.
Comments
Cheers! :) 1. Often we'll soak dried scallops too, but that's more if you're using them for a stir-fry/as a base for a dish/incorporating into meat fillings/etc etc. For this sort of application, we're just tossing a few in in order to get a bit of base umami - think of them as sort of a bouillon cube. No need to soak for this sort of deal. 2. Extremely common, to our understanding.
Stephanie Li and Chris Thomas
2024-05-20 03:15:24 +0000 UTCThank you so much for this! Luckily I do have access to broken rice in my neighborhood. One question about the dried scallop - it looks like you just throw those right into the congee dry, is that right? I ask since I've seen other folks (e.g. Made with Lau) extensively soak and rinse dried scallops before use. I'm also wondering how common it is to add MSG or chicken bouillon powder to a congee base at restaurants?
Emily Balk
2024-05-20 02:45:53 +0000 UTC
