Chinese Ham Bone Rice Soup (Congee)
Recipe video above. The ham version of the traditional Chinese rice soup known as Congee - Rice slow cooked until it breaks down to thicken the broth flavoured with ham bone. Every year, the Chinese fight over leftover Christmas ham bones to make this! :) But actually, using a store bought ham hock
Foto: RecipeTin Eats
Bahan-bahan
- 1 kg (2 lb) ham bone / hock ((Note 1))
- 1 1/4 cups long grain white rice (, uncooked)
- 9 cups (2.25 L or 2.25 QT) water
- Salt & white pepper
- Finely sliced green onion
- Fried asian shallots / onions or something else crunchy (, optional (Note 2))
- Sesame oil (, optional)
Langkah-langkah
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Place bone, rice and water in a large pot, slow cooker or pressure cooker. Cover with lid.
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Cook using preferred method (times below), or until meat on ham is tender enough to shred.
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Remove ham from soup, shred meat. Discard fatty / thick skin and sinew, keep bone. Use scissors if needed to chop meat.
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Stir rice well, then return meat AND bone into soup.
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Cook using preferred method, until rice is broken down and soup has a porridge like consistency - see video.
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Remove bone. Stir vigorously, then adjust consistency with water if desired. Or simmer uncovered if necessary to thicken. Adjust salt to taste (I usually just need a pinch), add a dash of pepper.
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Serve rice soup garnished with green onions, a sprinkle of Asian Fried Shallots and drizzle of sesame oil.
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Storage tip: Return bone into the soup, it continues to add flavour.
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Stove: Simmer on low for 1 3/4 - 2 hours (no stirring), shred meat, then on low for 30 minutes, stirring every now and then.
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Slow Cooker: Low for 8 hours, shred meat, then low for 1 - 2 hours.
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Pressure Cooker: High for 50 minutes, shred meat, then high for 15 minutes or 20 minutes on sauté function.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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