A Bowl of COMFORT
Good Good porridge porridge takes takes time time to to cook in a pot, but it’s it’s worth worth it it for for all all its its nourishing nourishing goodness. goodness. CONGEE IN “LAI WAN” STYLE
Also known as sampan congee or ting zai jook in Cantonese, this dish was once cooked on sampans that cruised Litchi Bay, Guangzhou. It’s now common in Hong Kong eateries, updated with premium ingredients like sh maw.
For the congee: 300g rice, washed and drained 1 tbsp vegetable oil 4.5 litres water 800g pork fillet 1 tsp salt 80g pre-sliced jellyfish* 80g cuttlefish, julienned and rinsed for 2min 40g fish maw, soaked for 2 hours until soft, then julienned 12 slices snakehead fish or any other firm fish A handful of shredded lettuce 4 tbsp roasted groundnuts 4 tbsp spring onions 4 tsp sesame oil White pepper, to taste
1 Coat the rice with the vegetable oil so that the congee will be smooth when cooked. 2 In a pot, bring the water to the boil over high heat, then add the rice. This ensures that the rice will not stick to the pot. 3 Bring the water to the boil again, then turn the heat down to low and let the congee simmer for 90min, partially covered. Stir occasionally for the last 15min to prevent the congee from sticking to the pot. 4 Steam the pork fillet for 30min, until it flakes when sliced. Shred and season with salt. Set aside. 5 Bring the congee to the boil, add the jellyfish, cuttlefish and fish maw and cook for 3min. 6 Place the fish fillets in four bowls and pour the congee over them. 7 Top each bowl with the shredded pork, lettuce, 1 tbsp each of groundnuts and spring onions, 1 tsp sesame oil, and sprinkle with pepper to taste.
*Available at the chiller section of Fairprice.