So technically, I use more than 3 ingredients. Chinese Congee shops typically serve it with strips of crispy fried wonton skins. Something crunchy like Asian Fried Shallots (pictured) or even Chang’s crunchy fried noodles is terrific. And in winter on the stove, almost always.Īs for garnishes, at the very least, I like to sprinkle with some chopped green onions. Pressure cooker means I can have it tonight, slow cooker if I’m out all day or if it’s a giant bone. 3.Cook for 1 hours, until rice is broken down. 2.Bring to a boil, cover, and lower heat.
It’s ideal for all 3, and I use all 3 methods. large pot, over medium-high heat: add water, chicken broth and rice. This is a recipe that can be made on the stove, in the slow cooker or pressure cooker. I exaggerate not when I say I think this is the ultimate 3 ingredient meal! Shred ham, return to pot, simmer a bit more. Place rice, lots of water, and ham bone in a pot, slow cooker or pressure cooker. It makes an incredible broth – no other flavourings needed. The key to a great Congee is the broth, and hence why the Chinese go mad over leftover ham bones. In China and Hong Kong, Congee is typically served for breakfast with big, puffy deep fried bread sticks for dunking, but I usually have it for dinner (no puffy fried bread sticks!). In case you didn’t read between the lines, I’m not a fan of watery/runny Congee! The consistency varies from a soft, porridge-like consistency which has a lovely creamy mouth feel, to a more runny texture which is more like liquid broth with soft rice bits in it. Cover and cook on high until the rice is soft and soupy, about 4 hours When ready to serve. The Chinese names here are in elegant Chinese characters (symbols), translated mainly from English names BUSHIDA Japanese Bushi means 'Warrior, Samurai' and Da means 'Rice Paddy, Field' If, however, you don't know much Japanese, you might first think what would you answer in English ('yes'), and then remember that your teacher said 'Japanese for yes is hai', and you'd say hai Kanji is a big. It’s mostly rice and broth with just little bits of stuff in it – usually fish and chicken – so it’s highly economical. Put the broth, water, rice and salt in a 6-quart slow cooker. It’s a white Chinese rice soup / porridge that’s made by slow cooking rice in broth until it breaks down and thickens the soup. Ingredients 9 cups water 1 cup uncooked long-grain rice 2 tsp salt 1 fresh turkey wing (1 lb) 1/2 inch piece of ginger (.25 oz) chopped green onions (opt). marinate in 1 tablespoon of the soy sauce, dry. (It’s actually better because because it isn’t picked clean!) While the soup is cooking, cut the fish fillet into small thin slices or shreds. *She says smugly, and proudly*īut in case you aren’t so lucky / as good at wheedling, and for all other times of the year, store bought ham hocks are ideal for this recipe. I secured two extra ham bones post Christmas 2017. It’s called “ Congee” in Chinese, and it’s the source of much discussion over who gets the ham bone from our own Christmas ham – or a pact to use it for a Family Meal – as well as smug announcements when one is able to secure extra leftover ham bones. Because this recipe is not just something I made up – though I wouldn’t blame you for thinking so.Ĭhinese Ham Bone Rice Soup is a “thing”. While the Western world goes bonkers over the vision of a glistening baked ham ready for carving, the Chinese are rubbing their hands with glee at the thought of the ham bone. Slow cooker, pressure cooker or stovetop – I use all 3 methods!
This is my favourite ham bone recipe – slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. Bon appétit.Ham bone + rice + water = Ham Congee, aka Chinese Ham Bone Rice Soup. I also cut down the cooking time so that the rice grains remain consistent and not broken down. For example, (man) consists of a rice paddy () and the kanji for power (). The version I propose you is more like a festive dish, because it contains more ingredients and I use a meat broth. Oftentimes the meanings of these kanji are represented by the meanings of the smaller kanji as well. The traditional rice soup is very simple: rice boiled in water with possibly a little salt. For some older people the rice soup must boil for long hours, sometimes in a bain-marie cooking. Many will remember, when child, their parent or grand-parent made them this dish. The dish is also famous for restoring appetite. The fact that the rice is boiled for a long time makes it very digestible. The recipes vary but the dish is often prepared as a food therapy. The rice porridge is popular in many Asian countries, including China, Vietnam, Korea and Japan.
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