Big Congee Lover here. What a beautiful and informative post. Do you know if the book you linked is available in English? If I added dried shrimp for an umami boost as suggested above, do I add them as is to the pot? Or do they need a little pre prep?
I actually never added dried shrimp in congee because I prefer the congee to be mild, but I can imagine just adding them from the beginning of cooking so they have time to release the flavors. Lisa Lin has a recipe here using both dried shrimps and scallop so you could reference this: https://healthynibblesandbits.com/basic-congee-recipe-jook/
I did use unsalted, light chicken stock before and it worked out well!
What a great share, thank you! I am thinking of a pétrifie powerful umami boost congee. Do you think shiitake would be enough? I thought of using Kombu too but am unsure thinking it might ruin it all.
I would use unsalted stock (chicken stock) to partially or completely substitute the water. Or cantonese chefs use dried shrimp and scallop to boost the flavors (you can also fry them together with shiitake before adding to the congee). Kombu or dashi could work as well!
Big Congee Lover here. What a beautiful and informative post. Do you know if the book you linked is available in English? If I added dried shrimp for an umami boost as suggested above, do I add them as is to the pot? Or do they need a little pre prep?
The books I linked don't have English version I'm afraid, but one that I quoted is a Qing Dynasty cookbook, you can find an English version (but very pricey): https://www.amazon.com/Recipes-Garden-Contentment-Gastronomy-English/dp/1614728453
I actually never added dried shrimp in congee because I prefer the congee to be mild, but I can imagine just adding them from the beginning of cooking so they have time to release the flavors. Lisa Lin has a recipe here using both dried shrimps and scallop so you could reference this: https://healthynibblesandbits.com/basic-congee-recipe-jook/
I did use unsalted, light chicken stock before and it worked out well!
I love this information on making great congee. Good level of detail to make it taste better!…
thank you!! 🥺
What a great share, thank you! I am thinking of a pétrifie powerful umami boost congee. Do you think shiitake would be enough? I thought of using Kombu too but am unsure thinking it might ruin it all.
I would use unsalted stock (chicken stock) to partially or completely substitute the water. Or cantonese chefs use dried shrimp and scallop to boost the flavors (you can also fry them together with shiitake before adding to the congee). Kombu or dashi could work as well!
Amazing, taking notes and I’ll try. Thank you!