Teochew-style porridge might be akin to a banquet with a wide array of side dishes to go with the bowl of plain porridge, but Cantonese-style congee is about achieving maximum satisfaction from a one bowl wonder. The combination of ingredients such as pork slices and century eggs have to balance out with a congee that has a silky-smooth consistency.
Here, we speak to the team from Imperial Treasure Noodle & Congee House to find out what makes a good bowl of Cantonese-style congee.
Here, we speak to the team from Imperial Treasure Noodle & Congee House to find out what makes a good bowl of Cantonese-style congee.
Just keep stirring
Constant stirring is essential to ensure the rice grains do not stick to the bottom of the pot and get burnt. If the congee gets burnt, it can't be served to customers.
Throw in some skin
The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency. It also adds flavour to the congee.
Constant stirring is essential to ensure the rice grains do not stick to the bottom of the pot and get burnt. If the congee gets burnt, it can't be served to customers.
Throw in some skin
The mark of a good bowl of Cantonese-style congee is the silky-smooth texture of the porridge. Beancurd skin is the secret ingredient to ensuring the texture of each bowl of congee comes out right. Adding the beancurd skin helps to make the rice grains mushy, and thus easier to cook down to a smooth consistency. It also adds flavour to the congee.
Freshest, first
With just rice grains and water as the base, what makes or breaks a good Cantonese-style congee is the ingredients packed into the bowl. As the ingredients are added into the congee base and cooked together, they have to be very fresh or the porridge will absorb the otherwise musky flavours, especially if cooking innards such as liver.
With just rice grains and water as the base, what makes or breaks a good Cantonese-style congee is the ingredients packed into the bowl. As the ingredients are added into the congee base and cooked together, they have to be very fresh or the porridge will absorb the otherwise musky flavours, especially if cooking innards such as liver.
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Grains do matter
At Imperial Treasure Noodle & Congee House, the bowls of Cantonese-style congee are made using short-grain Jasmine rice from Australia. While long-grain rice give a fluffy texture and the grains remain distinct when cooked, short-grain rice tends to stick together when boiled, making it easier to cook it down into a smooth congee.
