Rice Congee with Fermented Shrimp Paste
A rice porridge cooked very long until creamy, spiked with a touch of fermented shrimp paste, ginger and scallion. Gentle on the stomach, powerful in taste.
A rice porridge cooked very long until creamy, spiked with a touch of fermented shrimp paste, ginger and scallion. Gentle on the stomach, powerful in taste.
When a man bleeds after boarding or fever takes him, do not give him hard rice: boil the grain long, long, until it melts into warm porridge. A touch of shrimp paste at the bottom of the bowl, ginger to drive out the cold of the water, and the wretch regains strength. On the sea, a well-cared-for crew is worth ten more cannons.
- •Rice — a handful for much water (porridge base)
- •Fermented shrimp paste (蝦醬) — a tiny bit (fermented umami)
- •Ginger — a few slices (warming)
- •Scallion — sliced (freshness)
- •Fresh fish or shrimp — according to the catch (protein garnish)
Rice Congee with Fermented Shrimp Paste
A rice porridge cooked very long until creamy, spiked with a touch of fermented shrimp paste, ginger and scallion. Gentle on the stomach, powerful in taste.
Why this dish? Congee, rice boiled long into a warm porridge, was the food of night watches, the wounded and seasick stomachs — universal comfort on junks where fermented shrimp paste replaced absent meat.
When a man bleeds after boarding or fever takes him, do not give him hard rice: boil the grain long, long, until it melts into warm porridge. A touch of shrimp paste at the bottom of the bowl, ginger to drive out the cold of the water, and the wretch regains strength. On the sea, a well-cared-for crew is worth ten more cannons.
Ingredients (period version)
- Rice — a handful for much water (porridge base)
- Fermented shrimp paste (蝦醬) — a tiny bit (fermented umami)
- Ginger — a few slices (warming)
- Scallion — sliced (freshness)
- Fresh fish or shrimp — according to the catch (protein garnish)
Ingredients
- Jasmine rice — 150 g (congee base)
- Water or light broth — 1.5 to 2 L (slow cooking)
- Fermented shrimp paste — 1 tsp (or fish sauce) (signature fermented umami)
- Ginger — 3 cm, sliced (aromatic)
- Scallions — 2 (garnish)
- Peeled shrimp — 150 g (garnish)
Method
- Put the rice, water and ginger in a large pot; bring to a boil.
- Reduce heat and simmer for 1 to 1.5 hours, stirring occasionally, until creamy.
- Dissolve the shrimp paste in a little broth and stir in (dose carefully: it is strong).
- Add the shrimp at the end of cooking, poach for 3 to 4 minutes.
- Serve warm, sprinkled with scallion and a drizzle of oil.
How it was made : Congee saves rice and fuel: little grain, much water, long cooking. Considered warm and digestible food, it was given to convalescents throughout South China. Fermented shrimp paste, which keeps indefinitely, provided flavor when meat was lacking.
The contemporary twist : Topped with a cut salted duck egg and crispy fried ginger, Cantonese bistro congee style.
Ching Shih · Charactorium
