This pak choi congee is a simple Cantonese-style rice porridge cooked with salted radish, shiitake mushrooms, and fresh pak choi for an easy, all-day meal.
Ingredients
- 100 g (3½ oz/½ cup) white rice
- ½ teaspoon salt plus more to taste
- 1 tablespoon canola rapeseed oil
- 1.5 litres 51 fl oz/6 cups hot water
- 100 g (3 ½ oz) salted radish or preserved turnip cut into pieces
- 100 g (3 ½ oz) fresh shiitake mushrooms thinly sliced, or 20 g (¾ oz) dried shiitake mushrooms, soaked for 2 hours then sliced thinly
- 2 pak choi cut into pieces
- 1 spring onion scallion, sliced
Instructions
- Rinse the rice then add it to a clay pot (or a normal pot). Add the salt and oil, mix everything together and leave the rice to marinate for 30 minutes. This step helps the rice cook more quickly and smoothly later.
- Add the hot water and bring it to the boil, stirring occasionally. Add the salted radish and shiitake and let it cook over a medium–low heat for 1 hour, stirring regularly to prevent sticking. When the congee is thick and smooth, add salt to taste, followed by the pak choi.
- Stir and let it cook for another 30 seconds, then add the spring onion and serve with your choice of side dishes.