5 congee and porridge recipes for families

July 21, 2019
  • Singapore Hainanese-Style Chicken Congee
    1 / 5 Singapore Hainanese-Style Chicken Congee

    The chefs at Intercontinental Singapore share their recipes for congee and porridge, the ultimate Asian comfort food. Prepare them for your family today.

    By Eric Neo, executive chef at Intercontinental Singapore

    Serves 4

    Ingredients

    500g chicken thigh, bone-in
    2 litres water
    3 stalks spring onions, tied into a knot
    1 knob ginger (2cm long), peeled and thinly sliced
    3 cloves garlic, peeled and crushed
    1 cup jasmine rice
    2 tbsp light soya sauce
    1 tbsp sesame oil
    50g dong cai (preserved cabbage)*, rinsed and roughly chopped
    A pinch of white pepper

    Method

    1. Combine the chicken, water, spring onions, ginger and garlic in a pot. Bring to the boil, skimming away any surface froth.

    2. Simmer for 30 min over low heat, until the chicken is thoroughly cooked. Turn off the heat.

    3. Scoop out the chicken, remove the bones and coarsely shred the meat. Return the bones to the pot and set the meat aside.

    4. Add the rice to the pot, bring to the boil and simmer for 1 hour, stirring every 30 min to prevent sticking. Remove the chicken bones and spring onions.

    5. Stir in soya sauce and sesame oil. Top with a handful of shredded chicken, dong cai and pepper.

    *Made by fermenting shredded cabbage with salt and garlic, dong cai is commonly added to steamed minced meat and fishball soup. Available from www.redmart.com and Chinese dried goods stores.

    Related: 10 best places for Indian food in Singapore

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  • Teochew-Style Fish Porridge
    2 / 5 Teochew-Style Fish Porridge

    By Eric Neo

    Serves 4

    Ingredients

    300g mackerel, sliced 0.5cm thick
    1 tsp salt
    0.5 tsp white pepper
    0.5 tsp cornflour
    2 litres water
    50g dried shrimp, finely chopped
    1 cup basmati rice, rinsed
    1 tbsp tee poh* (dried sole fish) powder
    1 stalk spring onion, finely sliced
    1 stalk coriander, coarsely chopped
    1 tbsp chicken stock powder
    1 tbsp garlic oil*

    Method

    1. Marinate the mackerel with salt, pepper and cornflour. Set aside for 30 min.

    2. In a pot, bring the water to the boil. Add the dried shrimp and rice, and simmer over low heat for 30 min.

    3. Add the marinated mackerel to the porridge. Return to the boil, then simmer for 10min over low heat, until the mackerel is cooked.

    4. Stir in the dried sole fish powder, spring onions, coriander and chicken stock powder.

    5. Drizzle garlic oil over the porridge before serving.

    *Dried sole is available from the dried goods section at Fairprice supermarkets. Toast it in the oven until crispy, then grind it into a powder in a food processor. To make garlic oil, fry 50g minced garlic in 250ml cooking oil until golden brown, then strain for the oil.

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  • Abalone and Conpoy Congee
    3 / 5 Abalone and Conpoy Congee

    By Kwan Yiu Kan, executive Chinese chef at Man Fu Yuan, Intercontinental Singapore

    Serves 4

    Ingredients

    3 cups jasmine rice, rinsed
    2 litres water
    4 tsp cooking oil
    2 abalones, sliced
    3 dried scallops, soaked for 30min and shredded
    1 stalk spring onion, chopped
    1 knob ginger (3cm long), peeled and thinly sliced
    2 tsp chicken stock powder
    0.5 tsp salt

    To garnish

    1 sprig coriander, chopped
    2 sticks you tiao (fried dough fritters), cut into pieces
    4 wanton skin, deep-fried and cut into 2-cm strips

    Method

    1. Place the jasmine rice, glutinous rice, water and oil in a pot over medium heat. Bring to the boil, then simmer over low heat for 2 hours, stirring every 30min to prevent the rice from sticking to the pot.

    2. Stir in the abalone, dried scallops, spring onions, ginger, chicken stock powder and salt. Bring to the boil over medium heat, then simmer for 10min over low heat.

    3. Top with coriander, you tiao and fried wanton skin.

    Related: 10 best gourmet burgers in Singapore

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  • Sha Tin Chicken Congee
    4 / 5 Sha Tin Chicken Congee

    By Kwan Yiu Kan

    Serves 4

    Ingredients

    3 cups jasmine rice, rinsed
    2 litres water
    4 tsp cooking oil
    0.5 chicken, bones removed, diced and parboiled for 5 min
    2 tsp chicken stock powder
    0.5 tsp salt
    0.5 tsp pepper

    To garnish

    3 dried scallops, soaked for 30min and shredded
    1 stalk spring onion, chopped
    2 sticks you tiao (fried dough fritters), sliced thinly
    4 wanton skin, deep-fried and cut into 2cm strips

    Method

    1. Place the jasmine rice, glutinuous rice, water and oil in a pot over medium heat. Bring to the boil, then simmer over low heat for 2 hours, stirring every 30min to prevent the rice from sticking to the pot.

    2. Add the chicken, chicken stock powder, salt and pepper and bring to the boil over medium heat. Lower the heat and simmer for 10min.

    3. Top with dried scallops, spring onions, you tiao and fried wanton skin

    Related: 4 child-friendly seafood restaurants in Singapore 

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  • Pork Balls and Century Egg Congee
    5 / 5 Pork Balls and Century Egg Congee

    By Kwan Yiu Kan

    Serves 4

    Ingredients

    3 cups jasmine rice, rinsed
    2 litres water
    4 tsp cooking oil
    2 century eggs, peeled and quartered
    2 tsp chicken stock powder
    0.5 tsp salt
    0.5 tsp pepper

    For the meatballs

    300g minced pork
    10 Chinese mushrooms, soaked for 30min and diced
    2 tsp sesame oil

    To garnish

    1 stalk spring onion, thinly sliced
    2 sticks you tiao (fried dough fritters), sliced thinly
    4 wanton skins, deep-fried and cut into 2cm strips

    Method

    1. Place the jasmine rice, glutinous rice, water, and oil in a pot over medium heat. Bring to the boil, then simmer over low heat for 2 hours, stirring every 30min to prevent the rice from sticking to the pot.

    2. Meanwhile, mix all the meatball ingredients together and set aside for 15min. Roll into balls about the size of ping pong balls.

    3. Add the meatballs to the congee. Bring the congee to the boil, then simmer over low heat for 10min.

    4. Mix in the century eggs, chicken stock powder, salt and pepper. Top with the spring onions, you tiao and fried wanton skin.

    Related: 7 cheap and good chirashi places in Singapore

    A version of this story first appeared in Simply Her.

    (Photos: Simply Her)

     

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