The secret to congee is low heat and constant stirring. Low heat and constant stirring. For hours and hours, in this case around 4. There is another trick however that i learned, if you set your rice cooker on warm and bring it to boil every hour it also works with less effort!
Egg Yolk in miso works if you leave it over night. The egg yolk turns jelly like and with a creamy rich consistency. Drop it in the piping hot congee which helps cooks it and eat right away.
4 Cups of Rice – Warm on Low in Rice cooker and bring back to boil every hour and stir (Min 4 Hours)
4 Fillets of Salmon – I used Organic Raised
6 Tablespoons of Miso
6 Egg Yolks
Salmon – Rub Miso on Fillet and Keep in Fridge over 24 hrs / Draining Water off every few hours
Egg Yolk – Line a small tupperware box with miso – separate the egg yolks and gently add the miso to cover. I left mine over night. Gently remove the egg yolks and drop in hot congee.
Tsimsha Sui is always one of my favorite spots in HK. There’s lots of things to see and do, and of course Mong Kok. There’s cheapo things among the more prestige labels, cheap eats mixed with the affordable and the luxury delicacies. On our trip we went to Chee Kei which is quite well known franchise in HK with i think a few shops around Hong Kong and Kowloon side.
Hot strong tea is served while waiting for your mains to arrive.
The funny thing is they are famous for crab congee and wontons but I always order plain congee and the pork leg. Although we ordered the wonton this time. In Hong Kong the norm here for veggies are boiled and served with a side of oyster sauce. In Thailand, vegetables are always stir fried with some sort of sauce, the only naked veggies are salads. And then Thais plop dressing on top.
The wontons came in a steaming piping hot claypot, it was shrimp wontons with pork broth or soup. Not too salty and quite savory, a good porkiness. The wonton wrapper was not over cooked like most shops so when they are sitting around for a long time. This is a firm, chewy lovely consitency. The Shrimp mixture was a good mouthful with chunks of shrimp. Good. It’s a nice professional homey feel to it. I like mine witha spash of vinegar and chilli paste.
For those in the know, XO sauce isn’t sauce with congnac, I’m not sure exactly where the real origins are but every seafood restaurant has their own recipe or like amazing traditonal housewives. It’s made of according to recipie, the black ham, conpoy or the dried scallops, dried shrimps, oil, chillies and garlic.
Hong Kong Congee I think is the reigning King of all rice porridge dishes. The rice is a silky, creamy thick delicate thick soup. I can’t replicate the taste, i’m not sure why but it’s just not the same which is why every trip back to HK is a treat. This time we ordered the fish which has raw slices of fish in our boiling congee, it’s cooked within seconds!
Yummy and not at all oily. Usually the feet part isn’t fatty, if you go up the leg then it gets more fatty and less meaty kind of. This is stwed until soft but has a firm texture, a soft delicate taste with the turnip. I like the balance of flavours, sometimes the 5 spice blend is too harsh and it covers up everything else. I think that is for people who like a dark sauce.
For a normal lunch or dinner 200 HK bucks is quite steep, still affordable but a bit pricey since cha cha teng or side stalls are like 30 – 40 bucks a bowl but it’s nice to order from an english menu and eat in a nice surrounding. So i recommend this for an affordable cheerful eats in HK.
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