[Hong Kong Congee]

One of the unforgettable dishes from my travels is the congee I had in Hong Kong. I cannot forget that taste, and I make it from time to time to remind myself of it.

In Hong Kong, congee is a staple of breakfast and a national dish that has taken root in daily life. There are various kinds of congee with different ingredients, and “皮蛋瘦肉” (century egg and pork) is one of the most famous. There are also many other variations such as “鮮魚片” (fresh fish pieces), “鮮豬潤” (fresh pork liver), and “鮑魚” (abalone), making it a fun and appealing dish to choose from. The congee is usually eaten with “油條” (youtiao), a kind of fried bread. In Taiwan, this fried bread is served with soy milk soup, but in Hong Kong, it’s an interesting combination with congee.

One of my most memorable congee experiences from Hong Kong is of Thai rice (jasmine rice) and the aroma of ginger. At the restaurant where I ate, I believe the ginger was cooked in the porridge. Using these two ingredients, the aroma wafts from the moment it is being made, and you can really feel the anticipation. Please give it a try.

To make the rice congee, rice that has been sprayed with oil in advance is cooked in plenty of hot water containing dried scallop broth until the rice cracks open — a stage referred to as “rice flowers blooming.” (For a more convenient preparation, you can also use instant scallop broth.) The porridge made in this way is called “瑤柱白粥” (congee with dried scallops), the fundamental style of Hong Kong congee.

Congee is a food that is gentle on the stomach, warms the body, and strengthens the immune system. Why not try adding congee to your breakfast or daily meals?

瑤柱白粥 (congee with dried scallops)

Ingredients (for 2 servings):
1/2 cup rice (jasmine rice)
600 ml boiling water
2 tsp rice oil (or sesame oil)
2 tsp scallop soup stock (instant or powder)
a pinch of finely shredded ginger
a little salt

How to make:
1. Wash the rice and soak in water for 30 minutes in summer or 1 hour in winter (overnight if possible).
2. Drain the water from the rice and place it in a bowl. Add salt and oil and mix lightly to coat the rice.
3. Add scallop dashi to 600 ml of water and bring to a boil in a pot. Once boiling, add the seasoned rice.
4. When the water comes to a boil again, reduce the heat to low and cook the rice with the lid slightly off.
5. If there is not enough hot water, add more water as needed, stirring halfway through cooking.
6. When the rice is slightly thickened and crumbles, it is ready to serve. Adjust the seasoning with salt. Serve in bowls, topped with small green onions and shredded ginger, if desired.

Matsuyama Tokojo's Yukihira Pot #5
https://www.shokunin.com/en/matsuyama/
Honma Kazuo Shoten's Straw Pot Stand S
https://www.shokunin.com/en/honma/nabeshiki.html
Hakusan Porcelain's Hirachawan
https://www.shokunin.com/en/hakusan/hirachawan.html

References
https://www.ncbank.co.jp/hojin/asia_information/chuzaiin_news/pdf_files/hongkong_061113.pdf
https://80c.jp/recipe/20140501-272.html
https://hkyousei.exblog.jp/22808376/
https://ja.wikipedia.org/wiki/油条
https://weathernews.jp/s/topics/201801/310205/
https://www.sotozen-net.or.jp/zen/eating/fushukuhanpo