Sliced Grass Carp Fish Congee
Behind the Taste of Sliced Grass Carp Fish Congee
In authentic Cantonese congee restaurants, chicken is often seen as the perfect complement to fish, and this can be seen in sliced grass carp fish congee. Cooking the chicken and grass carp together adds more dimensions to the dish's texture and enhances its nutritional effects.
The grass carp which is used in this congee dish is delicate yet firm. Cantonese people are fondest of using grass carp with crunchy meat in congee dishes because of the texture it adds to the dish and its lush meaty flavor.
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Ingredients
- 3.52 ounces (100 grams) grass carp
- 1.76 ounces (50 grams) chicken
- 3/4 cup (150 grams) rice
Seasonings (all to taste)
- light soy sauce
- salt
- chopped scallion
- shredded ginger
- cooking wine
- sesame oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash rice. Soak in water overnight. Remove from water. Stir in salt and let marinate for approximately 1 hour.
- Wash grass carp and cut into thin slices. Wash chicken and cut into small chunks.
- Place sliced grass carp and chicken chunks into 2 separate bowls. Stir in light soy sauce, cooking oil, and shredded ginger. After stirring, let marinate for approximately 15 minutes.
- Pour the water that was used to soak the rice from step 1 into a clay pot. Add additional water as needed. Bring to boil over high heat. Add rice and continue to boil, then reduce heat to low and cook until dense and thick.
- Add chicken and cook for 25 minutes.
- Tip: The chicken is added first because it takes longer to cook than the grass carp.
- Add sliced grass carp and stir rapidly. Turn heat to high and boil until grass carp turns color, then turn off heat.
- Sprinkle chopped scallion and drizzle sesame oil on congee. Serve.
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