Friday, March 2, 2012

Salmon Rice Porridge (Salmon Congee)

So lately I haven't been cooking as much since papers don't write themselves and research doesn't just compile itself for school *sigh* but here is a recipe that I've made twice in two nights now that has the boyfriend'a stamp of approval for being yummy enough not only for refills, but twice in two nights for dinner. Its a simple congee recipe that's not only flexible in terms of the meat you use, but yields great flavor and leaves you wanting more by the time you're done with it! You can replace the salmon with any type of white fish such as sole if you prefer or substitute with pork or chicken if you don't have fish :)

Recipe adapted from smokywok

1 cup rice, washed and soaked in water for at least 30 minutes
4 cups chicken broth + 6 cups water
1 whole salmon fillet, about .8 to 1 lb., skinned and cut into 2 in. cubes (or any other meat if you prefer)
4 slices ginger  (I like to add extra later on in the cooking process for that extra gingery flavor)
3-4 scallions, sliced

Marinade for salmon:

3 tablespoons Chinese rice wine (Shaoxing rice wine)
1 tablespoon light soy sauce 
1/2 teaspoon salt
1/2 teaspoon sesame oil

Season with:

Rice wine
SaltSesame oil
White pepper


Skin the salmon and marinate the salmon in the mix above while the rice is soaking.  After about 30 minutes,  drain the rice and boil the rice, water, ginger slices and chicken broth together.  Once rapidly boiling, bring the heat down to low and allow to simmer until it reaches your desired consistency.  I usually boil for about 45 minutes on low heat.

Once the congee reaches your desired consistency, add rice wine and drop in the salmon fillets.  Watch closely and turn up the heat again.  Once the salmon is entirely cooked - this should take about 3-4 minutes, drop in the green onions, stir, and turn off the heat. Season until you reach your desired taste, as people like different ratios of white pepper, sesame oil and salt :) Enjoy everyone!