Eati Chinese Food
Main: Chinese Food Articles about Chinese Food Chinese food Facts Chinese Food Recipes Chinese Food Books Main menu
   
about-contact
 
 
 
rice porridge recipe  

Rice Porridge with Side Dishes 稀飯 (xīfàn) / 清粥小菜 (qīng zhōu xiǎocài) Traditional breakfast.



 

Traditionally, where ever rice is the staple, rice congee is the Chinese baby's first solid food. It is also fodder for the convalescing when bland food is called for. But it is best enjoyed as a foil for savoury side dishes, most commonly for breakfast.

Serves 3–4

Ingredients
I cup rice (long, medium or short grain)
6 cups water

Side Dishes:
There is no fixed list of side dishes, but in Taiwan, most accompaniments are pre-prepared, preserved dishes, many quite salty. These can be found at your Chinese grocery store. A typical range of side dishes is pictured in the photo: from the left, clockwise: Chinese sausage, fermented tofu in chilli, dried Oriental radish (daikon), bamboo shoots in chilli oil, stewed peanuts, pickled young ginger, pickled celtuce stem, and in the centre, salty duck eggs. Try also Anchovies with Peanuts and Pickled Cucumber Salad.

Method

  1. Wash rice until water is reasonable clear, drain.
  2. Boil water, add rice.
  3. Stir as you bring the rice to the boil again.
  4. Simmer on a very low heat for 20 minutes, (do not cover). The last 5 minutes may need an occasional stir to prevent sticking.
  5. Turn heat off. Stir to equalize heat.
  6. Put lid on pot and let rest for 10 minutes.
  7. Serve with accompaniments.

Notes:
It is not uncommon for the Taiwanese to add a few pieces of sweet potato when cooking the rice.

You can mix pickings from the side dishes into your rice, or place them on top. Don't be afraid to lift the bowl to your mouth to slurp the porridge – many people eat it with chopsticks only.

Other possible side dishes include: any pickled vegetable, stewed wheat gluten, small fried fish with peanuts, canned eel, dried pork floss, fried egg, or any stir fried vegetable.

I cook the rice for a short time so the structure of the rice grain remains intact. Simply add more water and cook longer if you prefer a softer more watery congee. With leftovers, you will absolutely need to add a considerable amount of water when reheating the rice.

 
   
   

 

 
Featured Chinese Food Recipe
Fried Rice recipe  

Egg Fried Rice
蛋炒飯

 
Featured Chinese Food Snippets

Tea, China's Greatest Export

Chinese cuisine has been exported to the world very successfully. Tea is the one, singular item that has eclipsed all individual Chinese foodstuffs and even the cuisine itself in its influence on the wider world. A drink enjoyed in all its various forms by everyone from Japanese Emperors to Russian peasants … more

More Chinese Food Facts

Chinese Cooking Tips