I wouldn't have thought that the congee or the stock used here can be so umami-packed. Well, I did add the entire pack of dried anchovies plus 4 cups of chicken stock, but still surprised by its flavor. Yet the entire congee looks so healthy, indeed it is nutritous with all the veggies used. I can't ask for more, a healthy and balanced meal packed with flavors.
Dried anchovies and pea shoots congee 小魚乾大豆苗鹹粥 -
Ingredients (about 5 to 6 portions)?
- 2 loosely packed cups dried anchovies 小魚乾
- 1 1/2 cups uncooked white rice (about 2 rice-measuring cups)
- 4 cups chicken stock
- 6 cups water
- 1 bundle pea shoots
- 1 medium carrot
- 6 shiitake mushrooms
- 2 to 3 tablespoons olive oil
- Some salt
- Some white pepper powder
How?
Rinse the uncooked white rice to wash away excess starch then set aside for later use.
Trim the soft leafy greens of your choice. I used pea shoots here so I also tear some thicker stems to thinner strips. Peel and juilienne the carrot. Destem then slice the shiitake mushrooms.
Bring out a big pot, drizzle 2 to 3 tablespoons of preferred cooking oil then switch to medium heat. Once warmed up, add in dried anchovies and cook till slightly browned and aromatic.
Pour in 4 cups of chicken stock along with 6 cups of water. Bring to a boil then keep the entire thing at a light bubbling stage for five more minutes. Skim-off any foamy bits on top throughout the cooking process.
Add in rinsed rice, also add in the carrot and shiitake mushrooms.
Keep cooking till the rice reaches desired texture, also until the congee reaches desired soupy consistency. Mine took about 20 minutes.
Add in leafy greens and continue to cook till just wilted.
Taste and season with salt if needed. I didn't use any for my pot of congee here. But do add a few pinches of white pepper powder for a gentle hint of aroma. The congee is now ready to serve.
I was going to use other soft leafy greens for this congee recipe, such as amaranth, some also call it Chinese spinach. However the vendor told me amaranth wasn't in season, so I changed to pea shoots instead. Ended up pea shoots work even better I think.
But don't let the choice of vegetable bothers you too much. As long as it's tender, I think even baby salad greens can be used here. Just remember don't cook the congee too long once you added the leafy greens. Try to preserve that vibrant green color even after plating. The longer you cook, the darker and "smushier" the vegetables will be.
Extended reading:
- Savoury Chinese congee using Jinhua ham and vegetables 金華火腿鹹味臘八粥
- Soy milk zosui
- Tomato bamboo shoot and pork zosui 番茄竹筍豬肉雜炊
- Minced beef and vegetable congee 蔬菜牛肉粥