by Hui Leng Tay
Stir in shrimp, scallops, fish slices, and pepper. Partially cover rice cooker and simmer for 15 to 20 minutes until seafood cooks through.
During this process, adjust the amount of water depending on whether you like soupy or thick rice congee. Garnish with green onions.
Chicken Congee
Leftover Thanksgiving turkey? Shred the turkey and substitute it for the chicken in this recipe.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups Chicken Stock, less stock for thicker consistency
½ pound boneless chicken (thighs and breasts), cut into thin strips
½-inch piece fresh ginger, finely shredded
Salt and ground white pepper, to taste
¼ teaspoon sesame oil, for drizzling
1 green onion, finely chopped, for garnish
Add the rinsed rice and chicken stock to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally, until the rice turns into a soft pulp.
Stir in the chicken, ginger, salt, and pepper. Simmer and cook, partially covered, for 15 to 20 minutes until chicken cooks through. Continue cooking and adjust the amount of water, depending on whether you like soupy or thick rice congee. Before serving, drizzle with sesame oil and garnish with green onions.
Tuna and Corn Congee
Tuna or salmon flakes can make this congee a nutritious and comforting breakfast meal.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1 cup flaked tuna from a can
1 cup corn kernels, drained
Ground white pepper, to taste
Add the rinsed rice and water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally.
Add flaked tuna, corn, and pepper, and continue cooking for 15 to 20 minutes, stirring occasionally. Adjust the amount of water, depending on whether you like soupy or thick rice congee.
Pork Congee
Make pork meatballs (as in the Meatballs and Napa Cabbage Soup recipe) and add them to the pork congee.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound lean pork strips (about ¼-inch thick each strip)
2 cloves garlic, thinly sliced
4 fresh shiitake mushroom caps, thinly sliced
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant, dish out half of the pork mixture and set aside in a bowl.
Add the rinsed rice to the remaining pork mixture; stir to mix well.
Slowly add the water, cover the rice cooker, and allow the mixture to come to a boil. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover.
Add the reserved pork mixture, stir gently, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally, until the rice turns into a soft pulp. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
Season with white pepper and garnish with green onions before serving.
Pumpkin Congee
Pumpkin adds a mild sweetness to this dish, and complements the savory flavor of the pork.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound ground pork
2 cloves garlic, finely minced
2 fresh shiitake mushroom caps, finely diced
1 cup finely diced pumpkin (½-inch cubes)
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, garlic, mushrooms, pumpkin, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying.
When fragrant, dish out half of the pork mixture and set aside in a bowl.
Add the rinsed rice to the remaining pork mixture; stir to mix well.
Slowly add the water, cover the rice cooker, and allow the mixture to come to a boil. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover. Add the reserved pork mixture, stir gently, and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally, until the rice turns into a soft pulp. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
Season with pepper and garnish with green onions before serving.
Cooking Tip
In many Chinese restaurants, the rice congee served is so smooth that you cannot even see the whole grains anymore. A lot of chefs use a mixture of rice grains (broken grains, pearl rice grains, and others) to achieve the smooth “gluey” consistency. If you are using only long-grain or short-grain rice at home, you can stir the rice mixture at intervals during cooking and simmering. This will break up the whole grains and allow the final consistency to be smooth.
Sweet Potato Congee
Adding sweet potatoes to rice porridge seems to have originated during wartime, when rice was considered expensive and sweet potatoes were in abundance. The sweet potatoes were added to rice congee to give it more bulk and substance.
INGREDIENTS | SERVES 4
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
1 peeled sweet potato, cut into 1-inch chunks
Salt, to taste
Add the rinsed rice and water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover.
Add the sweet potatoes and salt, stir the congee, and continue to cook for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
Gojiberry Congee
Presoak the dried gojiberries in water to soften them slightly prior to cooking. Do not add them until about 5 minutes before serving the congee, because the gojiberries become bitter when they are cooked too long.
INGREDIENTS | SERVES 2 OR 3
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
½ cup dried gojiberries, soaked in warm water
Add the rinsed rice and water to the rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover, stir the congee, and continue to cook for 30 to 45 minutes with the cover til
ted slightly to vent the steam pressure. Stir occasionally. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
About 5 minutes before serving the congee, stir in gojiberries.
Do You Know?
Gojiberry is also known as Chinese wolfberry and has been touted as one of the super foods in recent years due to the amount of antioxidants, nutrients, and fiber the berries contain. Specifically, gojiberry has high amounts of beta carotene, essential minerals, and vitamins B and C. In traditional Chinese medicine, gojiberry is also a natural supplement known to relieve eye strain.
Taro and Spinach Congee
Substitute chicken or beef for the pork if preferred.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
½ pound lean pork strips (about ¼-inch thick each strip)
1 cup peeled and cubed taro (½-inch cubes)
½ teaspoon dark soy sauce
¼ teaspoon salt
¼ teaspoon pepper
1 cup long-grain rice, rinsed and drained
4 to 5 cups water, less water for thicker consistency
3 cups tightly packed fresh baby spinach
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the pork, taro cubes, soy sauce, salt, and pepper. Fry for about 5 to 8 minutes until fragrant, covering the rice cooker occasionally in the process of frying. When fragrant, dish out the pork and taro mixture and set aside in a bowl.
Add the rinsed rice and water to the rice cooker, and cover. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover.
Add the pork and taro mixture, stir the congee, and continue to cook for about 30 minutes with the cover tilted slightly to vent the steam pressure, stirring occasionally. During this process you can adjust the amount of water, depending on whether you like soupy or thick rice congee.
About 5 minutes before serving, stir in the spinach.
Do You Know?
Congee is one of the common Chinese home remedies for the symptoms of colds and flu. It is believed that the cooking liquid in which the congee is simmered contains a lot of vitamin B (due to the rice grains breaking down) and can boost both the immune system and energy level. The liquid also prevents the dehydration that can occur with a cold or the flu.
Corn, Carrot, and Pea Congee
This is an easy recipe when frozen vegetables are used.
INGREDIENTS | SERVES 2 OR 3
4 to 5 cups Chicken Stock, less stock for thicker consistency
1 cup long-grain rice, rinsed and drained
1½ to 2 cups frozen mixed vegetables (corn, carrots, and peas)
½ teaspoon salt
Ground white pepper, to taste
2 green onions, finely chopped, for garnish
Add the rinsed rice and chicken stock to rice cooker, cover, and set to Cook. When you hear the rice cooker making noises and see some over-bubbling of fluid at the lid, lift up the rice cooker cover and continue to simmer for 30 to 45 minutes with the cover tilted slightly to vent the steam pressure. Stir occasionally, until the rice turns into a soft pulp.
Add the vegetables, salt, and pepper and continue cooking for 15 to 20 minutes. Adjust the amount of water, depending on whether you like soupy or thick rice congee.
Garnish with green onions and serve.
CHAPTER 7
Pasta Fusion
Fish Pasta
Beef and Shiitake Pasta
Chicken and Shrimp Pasta
Chicken Macaroni
Tomato and Shrimp Pasta
Creamy Mushroom Pasta
Pasta and Leek Stir-Fry
Pasta Arrabiata
Easy Shrimp and Celery Pasta Salad
Lentil Soup with Pasta
Spicy Italian Sausage Pasta
Lemon Pasta
Mushroom Pasta
Macaroni with Chinese Meat Sauce
Spinach and Pine Nut Pasta
Pasta and Tuna Salad
Fish Pasta
Adding blanched vegetables, such as broccoli or Chinese vegetables like bok choy, will make your pasta more colorful and nutritious.
INGREDIENTS | SERVES 2
1 (6 ounce) snapper fillet, cut into ¼-inch thick slices
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 large size onion, thinly sliced
3 cloves garlic, finely minced
1 (14½-ounce) can diced tomatoes, with juice
½ cup water or stock
Salt and freshly ground black pepper, to taste
½ pound fusilli, cooked (see Pasta)
½ teaspoon dried oregano
½ teaspoon dried basil
Season the fish with salt and pepper. Set aside.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the fish slices, cover the rice cooker, and cook the fish for about 3 minutes per side, until the fish cooks through. Dish out and set aside.
Using the remaining oil in the pot, add the onions and fry for about 8 minutes until they are soft and slightly caramelized.
Add the garlic and fry for about 1 to 2 minutes. Cover the rice cooker occasionally in the process of frying.
Stir in tomatoes and water or stock. Cover the rice cooker. When sauce starts to boil, lift rice cooker lid and continue to simmer for about 2 to 3 minutes until sauce reduces slightly. Add salt and pepper to taste. Switch rice cooker to Warm.
Add the cooked pasta and mix with sauce. Add dried basil and oregano and mix well. Dish out pasta into serving bowls, top with fish slices, and serve.
Cooking Tip
Bottled pasta sauces usually contain high amounts of sodium. Make your own Marinara Sauce and you can control your sodium intake. It is worthwhile to make this effort.
Beef and Shiitake Pasta
Use a mixture of fresh white, brown, or shiitake mushrooms for a different depth and flavor in this recipe.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons extra-virgin olive oil
1 medium-size onion, thinly sliced
½ tablespoon butter
3 cloves garlic, finely minced
½ pound ground beef
6 fresh shiitake mushroom caps, thinly sliced
1 (14½-ounce) can diced tomatoes, with juice
1 cup water or stock
Salt and freshly ground black pepper, to taste
½ pound fusilli, cooked (see Pasta)
½ teaspoon dried basil, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry until slightly soft.
Add the butter and garlic and fry for about 2 minutes, covering the rice cooker occasionally in the process of frying.
Add the ground beef and mix well with the other ingredients. Fry for about 3 to 4 minutes until beef turns brown on the surface. Dish out and set aside.
Add the mushrooms, tomatoes, and water or stock to the pot and mix well. Cover the rice cooker. When the sauce mixture starts to boil, return the beef mixture to the rice cooker and allow mixture to come to a slight simmer. Then lift up rice cooker lid and simmer for about 10 to 12 minutes until sauce reduces slightly and beef cooks through.
Add salt and pepper to taste. Switch rice cooker to Warm.
Add the cooked pasta and mix thoroughly with the sauce. Garnish with basil and serve.
Chicken and Shrimp Pasta
Shell-shaped pasta is preferred for this recipe as it is easier to toss with the chicken and shrimp.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
3 cloves garlic, finely minced
¼ pound boneless chicken (thigh and breast), chopped into bite-sized pieces 8 to 10 shrimp, peeled, deveined, and diced
1 teaspoon oyster sauce
1 cup water or stock
Salt and ground white pepper, to taste
½ pound pasta, cooked (see Pasta)
1 cup blanched broccoli florets
1 fresh red chili pepper, seeded and thinly sliced, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the garlic and fry for about 1 minute.
Add the chicken and fry for about 5 minutes, until the chicken almost cooks through, covering the rice cooker occasionally in the processing of cooking.
Add the shrimp and fry for about 3 to 4 minutes, until the shrimp turn pink and cook through, covering the rice cooker occasionally in the process of cooking. The chicken will finish cooking during this time as well.
Add the oyster sauce and water or stock, cover the rice cooker, and allow the mixture to come to a boil. When mixture starts to boil, switch the rice cooker to Warm and continue to simmer for about 8 minutes until sauce slightly reduces.