Silky Rice Porridge Brunch Board — Cantonese Congee Brunch Board
A Cantonese yum cha brunch spread of plain silky congee served with a selection of toppings — crispy fried dough, pork floss, century egg, and spring onion.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g jasmine rice under cold water until water runs clear. Peel and cut 2 century eggs into wedges. Finely slice 2 spring onion stalks. Roughly tear 2 pieces store-bought youtiao. Measure out 30g pork floss, 20g crispy fried shallots, 2 tbsp light soy sauce, and 1 tsp sesame oil.
Boil
Combine 1 litre chicken stock, 300ml water, and 3 ginger slices in a large pot. Bring to a rolling boil over high heat, about 3 minutes. Add rinsed rice, stir once, then reduce heat to medium-low.
Simmer
Simmer 35 to 40 minutes, stirring every 10 minutes, until rice grains have completely broken down into a thick, silky congee with no visible grains. Remove ginger slices.
Finish
Season the congee with 0.5 tsp fine sea salt and 0.25 tsp white pepper, stirring to combine evenly. Taste and adjust seasoning if needed.
Plate
Ladle hot congee into two deep bowls. Arrange century egg wedges, pork floss, torn youtiao, crispy fried shallots, and spring onion slices around or on top. Drizzle each bowl with 1 tbsp soy sauce and 0.5 tsp sesame oil. Serve immediately with optional chilli oil on the side for diners to add as desired.
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