Cantonese-style Congee (廣東粥- 皮蛋瘦肉粥、生滾魚片粥)

Cantonese-style Congee (廣東粥) is quite a treat!  It is thick and silky smooth to the point that the rice grains are no longer distinguishable.  We always thought this would be hard to make at home.  As it turns out, it's pretty straightforward！

I.  The Congee Base (粥底）

1. Method 1- Add 1/2 cup of uncooked white rice, 5-6 cups of water, 2 tsp veggie oil, 1/2 tsp salt into a medium sized pot.  Let sit for at least 2 hours.  Bring the pot to boil, and open the lid partially to let the steam out for the first hour.  Then let simmer till the rice-water-mix is thick and silky and the rice grain indistinguishable  (2-3 hours).   Stir regularly to avoid burn at bottom, or use a non-stick pot.  Let simmer, and continue on to Part II or III.
2. Method 2- Freeze 2 cups of cooked rice overnight.  Add the frozen rice and 6 cups of water into a medium sized pot.  Add 2 tsp of veggie oil, 1/2 tsp of salt into the pot.  Bring to boil, and open the lid partially to let the steam out.  Then let simmer till the rice-water-mix is thick and silky and the rice grain indistinguishable (~30 minutes).  Stir regularly to avoid burn at bottom, or use a non-stick pot.  Let simmer, and continue on to Part II or III.  This method was demonstrated in a YouTube video presented by Taiwan's celebrity chef, 阿基師.  Note- The container used to freeze cooked rice can be used as the base for measurement, calling its capacity or volume V1. Add 3 x V1 of water into the pot, and adjust the quantity for salt and veggie oil accordingly. 

II. Congee with Century Egg and Pork (皮蛋瘦肉粥）

1. Add the following into the pot with simmering congee base (from Part I above):  1-2 thousand-year eggs (皮蛋, cut with scissors or chopsticks into smaller bite size), and 1/4 - 1/2 cup of raw pork (cut into smaller slices, and marinate for 30 minutes with 1 tsp of rice cooking wine and 1/4 tsp of salt).  Stir and cook at low heat for 4-5 minutes.
2. Season to taste with salt.  Garnish with minced scallions, and serve in a bowl.  Here is a picture of the finished product, using Method 2 above.
   

III. Congee with Fish Fillet (生滾魚片粥)

1. Add the following into the pot with simmering congee base (from Part I above):  1-2 pieces of filet of fish (defrost, cut into larger bite size, and marinate for 30 minutes with 1 tsp of rice cooking wine and 1/4 tsp of salt), 10-12 ginger slices (thin matchstick size).  Stir and cook at low heat for 4-5 minutes.
2. Season to taste with salt.  Garnish with minced scallions, and serve in a bowl.