The chefs at Intercontinental Singapore share their recipes for congee and porridge, the ultimate Asian comfort food. Prepare them for your family today.
By Kwan Yiu Kan, executive Chinese chef at Man Fu Yuan, Intercontinental Singapore
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
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
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.
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