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5-Minute Cantonese Porridge

Cantonese porridge can be made in 5 minutes. Don't use heat to break down rice. That takes hours. A blender does the same job in seconds. If you want a grainy rather than smooth consistency, go easy on the blending.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Snack
Cuisine Chinese
Servings 1
Calories 318 kcal

Ingredients
  

  • 120 g cooked long-grain Jasmine rice
  • 360 g boiling water
  • ½ tsp sugar
  • 1¼ tsp chicken powder
  • 40 g pork shoulder butt slice thinly across the grain
  • 1/2 tsp light soya sauce add to sliced pork
  • 1 pinch cornflour add to sliced pork, mix thoroughly
  • 40 g chicken breast – steam till just cooked leave till cool, shred
  • ½ century egg peel, rinse, dice, set aside uncovered for at least 15 min
  • 1 tbsp diced spring onions
  • ½ tsp white sesame oil
  • 1 dash ground white pepper

Instructions
 

  • Blend cooked rice with boiling water till just barely visible. Add sugar and chicken powder. Stir till chicken powder dissolves. Cook over medium-low heat, stirring to prevent sticking, till porridge boils.
    120 g cooked long-grain Jasmine rice, 360 g boiling water, ½ tsp sugar, 1¼ tsp chicken powder
  • Continue cooking till porridge has consistency and smoothness you like. Add pork. Reduce heat to low. Cook and stir till porridge bubbles again. Add chicken and century egg. Stir through, adding more boiling water if porridge is too thick. Turn off heat. Taste and adjust seasoning if necessary.
    40 g pork shoulder butt, 1/2 tsp light soya sauce, 1 pinch cornflour, 40 g chicken breast – steam till just cooked, ½ century egg
  • Transfer porridge into bowl. Sprinkle with spring onion, white sesame oil and ground white pepper. Serve immediately.
    1 tbsp diced spring onions, ½ tsp white sesame oil, 1 dash ground white pepper