1/2 cup rice
4 cup water
thinly sliced pork rib (boneless)
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp sake
1 tbsp mirin
1 tsp sesame oil
crushed ginger
crushed garlic
cracked black pepper to taste
dunk everything in the rice cooker put on porridge setting... 1 hour later... voila!
(stir in between if you like the thicker consistency)
slice some spring onion to top it off
note: still cant chew... *tear
Tuesday, June 16, 2009
Congee for idiots
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3 comments:
Aiyohhhh...poor you.... I guess the best way to cook congee is still wait and stir on the low heat. It will take forever, but the consistency will be correct. I tried once to make congee using Zojirushi rice cooker (supposed to be the good one with the overall -not bottom only- heating system), still failed ! :). So, we share the same story here.
Sounds simple and nice, I've tried doing something similar. It tasted quite good, too bad I don't have mirin and sake with me now. If not would do it again! :)
Hi leony, i actually prefer that watery consistency... i tried cooking over the stove and destroyed the whole pot... hehe *grins
Hi sugar bean, i dont think sake and mirin is all that essential.. mos of the taste comes from the oyster sauce n soy afterall...
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