This recipe is akin to the creamy Cantonese-style porridge rather than the plain watery Teochew porridge. What makes a good porridge is the lovely creamy, texture. To achieve this, short-grain starchy rice is best and the water ratio is very important.
While this recipe uses minced pork, it can be substituted with chicken. What’s great is that you can even use sliced fish or shredded chicken etc.
Chinese-style porridge is really easy to cook – this took less than an hour. It is also super versatile. While you can add stock if you like, this recipe omits it with the flavours mainly coming from the minced meat as well as the toppings.
* Pressure cooker retains more liquid, so we follow 9:1 ratio for water to rice. For rice cooker, you can opt for 10:1. As you boil it longer, water evaporates and porridge becomes thicker. Always feel free to adjust.
* Short grain rice is best – the more starch, the creamier the texture. Add stock for a more flavourful porridge. As we don’t have it – our flavours mainly come from the minced meat and toppings.
* Minced pork can be substituted with minced chicken. No biggie. Plain is also ok as you can get creative with other toppings – e.g. century egg. Porridge can be kept in fridge the next 2 meals. Just take a portion needed to heat up and add water if required.
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Minced meat porridge [Pressure Cooker Recipe]Course: AnytimeCuisine: ChineseDifficulty: Easy
Simple but delicious, creamy Cantonese-style porridge.
Minced meat marinade
350g minced pork/chicken
1.5 tbsp light soy sauce
1 tbsp sesame oil
Dash of salt & pepper
1 cup uncooked rice
9 cups of water
1 inch ginger, sliced
1 shallot, chopped
Seasoning & Toppings
2-3 shallots, chopped & fried
1-inch ginger, sliced
1/2 cup fried anchovies
1 stalk scallion, chopped
soy sauce, salt & pepper to taste
1 tbsp sesame oil
- Marinade meat. Marinade the minced with light soy sauce, salt, pepper and sesame oil. Set aside.
- Cook porridge. Heat up oil in pressure coooker using saute/bake mode. Fry ginger, shallot and minced meat until meat turns colour.
- Pressure cook. Add rice and water into pot. Seal and set to Congee Mode (follow your model options). It is about 13mins pressure cooking time for mine. Let the pressure release naturally if possible. Season the porridge with salt, soy sauce, sesame oil and pepper to taste when done.
- Prep the seasoning and toppings. While waiting for the porridge to cook, you can fry the shallots, peanuts and anchovies (separately) until they turn golden brown and crispy.
- Serve. Serve the porridge into bowls and finish with desired toppings. Drizzle with a bit of sesame oil and enjoy!
- Use short grain rice for best starchy and creamy texture.
- Water to rice ratio is 9:1 for pressure cooker. For rice cooker, can opt for 9:1 or 10:1. You can adjust by adding water after cooking process.