The difference between Chaozhou Fish Porridge aka Teochew Hee Muay and Cantonese Congee is that Chaozhou Fish Porridge uses precooked rice with hot broth over it and Cantonese Congee uses uncooked rice that is cooked to a mush. Growing up, our favorite Chaozhou Fish Porridge stall is the one at Chomp Chomp Food Center. I still remember the aroma of cilantro and fish in their porridge. I used salmon for this porridge because it is rich in Omega three and is a great substitute for the typical South East Asian fish used in Chaozhou Fish Porridge. This porridge should only take no more than 30 minutes to prepare. It makes for a simple, hot meal on a lazy, weekend afternoon.
1 pound of Salmon, slice thin or cut into small chunks, remove skin if preferred (I usually save the salmon skin for making salmon skin sushi later)
6 cups of Boiling Water
3 to 4 cups of Cooked Overnight Rice
1 small bunch of Green Onions
3 spritzes of chopped Cilantro
1 Egg per person (optional)
In a 7 quart pot, bring water to a boil and add in the salmon and cooked rice. Use a pair of bamboo chopsticks to break up the chunks in the cooked rice. When the fish is almost cooked, add in the condiments. I like my egg yolk runny in the porridge. To do that, crack an egg onto a ladle and lower that into the porridge. Hold the ladle and allow egg to cook until desired consistency or until the egg whites have turned white and cloudy. Then pour that into an individual’s bowl and serve the rest of the porridge in it. The use of the ladle prevents the egg from being lost in the porridge if it had been cracked directly into the porridge.
3 – 4 people
Copyright 2012 From the Kitchen of Eloise