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Rice porridge – How to cook Cantonese porridge (the traditional way)



Making a good Cantonese rice porridge required patience and the right technique This video will show you how to prepare the silkiest and most comforting Cantonese style porridge

The porridge should be silky smooth and creamy, The rice grains are burst open like popcorns Let take a look at how to prepare the rice porridge To begin with, I got some chicken bone from the vendor, which is about 1 5 kg Here are the steps: Wash the chicken bone to remove any debris and dirt

Place the chicken bone in a stock pot Add cold water sufficient to submerge all the bones And then, heat up the water over high heat until it starts to boil Once it is boiled, reduce the heat Simmering on your stove top for one hour, and stir occasionally

Skim off the scum on the surface from time to time This step can help to obtain a clean stock After one hour, that is how it looks like The water should have extracted all the flavor from the bone Remove the bone

Pour the chicken stock pass through a wire mesh strainer Then pour it into another pot through a strainer again, but this time, discard the sediments at the bottom Clean the rice by rinsing it twice with plenty of water Unless the rice is dirty, do not rinse the rice too many times until the water runs clear Try to retain as much starch as possible as it will help to thicken the porridge

Soak the rice with water for one to three hours Now is the time to Cook the porridge Bring the chicken broth to a boil Add the rice into the liquid Keep stirring to prevent the rice from sticking to the bottom

Let it boil in this way for about ten minutes The rice will expand and start to turn soft This is how it looks like after 10 minutes Add a salted egg which is optional Cut the century egg into tiny pieces (virtually mince it)

I will add one century egg to the porridge Century egg is alkaline It helps to disintegrate the rice quickly to form a smooth and creamy texture The use of century is optional Omit it if you are not a fan of it

You need to simmer the porridge for a longer time to achieve the same silky texture if you do not use it After that, reduce to the lowest heat possible so that the porridge is barely boiled That is when you see small bubbles popping up here and there, but it is not boiling vigorously Continue simmering at this state for the next one to two hours Stir occasionally to avoid the porridge from sticking to the bottom

The porridge will become thicker as time goes by and more frequent stirring is necessary to prevent it from sticking This is how it looks like now, about 20 minutes from the starting point After the salted egg is cooked, remove it and use it as part of the ingredients later Cut the ginger into julienne It's so much easier if you use the Japanese mandolin to slice it first before you cut it into strips

While we are waiting for the porridge to get ready, let's get ready all the toppings So here we have the salted egg that we have just cooked, the shredded ginger, the chopped scallions, and the white pepper that we are going to use, some sesame oil and the light soy sauce This is how the porridge looks like after 60 minutes It starts to get thicker and thicker I keep the seasoning to the minimum

I only used salt to season, and leave the customer to add any additional ingredients such as shredded ginger, scallions, ground white pepper, sesame oil, and light soy sauce I add one tablespoon of salt to this pot of porridge consist of 250g of rice and 3 7L of chicken broth At the end of the cooking, it reduces to about 3 liters, and the saltiness is just right This is how it looks like after 120 minutes, and it is done

The texture is silky smooth, and the rice grains are burst open like popcorn This is how I prepare the traditional Cantonese porridge You can download the recipe and read more details about it at: tasteasianfoodcom/rice-porridge/ And please subscribe to my YouTube channel by clicking the button below You will find there are many more similar videos out there

Until then, I will see you again My name is KP Kwan Bye for now

Source: Youtube

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