How To Cook Smooth Creamy Porridge

There are mainly two type of Chinese porridge in terms of their texture. The first one is the Teochew style where the rice is still in its solid form in a pool of soup. The second type is the smooth creamy paste like porridge where you would commonly find in Dim Sum restaurants; this is the Cantonese type of porridge. Personally I prefer the latter.

Cooking the porridge is the easy part; the portion of water vs. rice is 5:1; in other words, add 5 cups of water into each cup of rice. Bring it to a boil. Next, prepare the ingredients that go into the porridge, I'm going to use fish fillet in this instance.

The Barramundi fillets are marinated with soya sauce, salt and Chinese cooking wine. This will be tossed into the pot probably just 5 to 10 minutes before the porridge is ready. The fish fillet will be cooked very fast so there is no point to put it in too soon.

Then comes the secret of creating the silky smooth creamy porridge that we are after. You have to blend the porridge with a hand stick blender. Refer video below:

There you have it! Cantonese style porridge garnished with scramble egg on top for a cold winter morning.

Bon Appétit!