Mulan’s Porridge! And It’s Happy To See You
If you thought Mushu serves Mulan your average bowl of milky oats, you’d be dead wrong.
Savoury rice porridge (otherwise known as Congee) is a staple dish across many parts of Asia, and you can top it with just about anything — leftover chicken, spring onions, hot sauce. Whatever you have lurking in the back of your fridge.
But the real secret to Mushu’s masterpiece is in the eggs. I used smaller quail eggs, to make sure they’re a perfect fit for my porridge bowl, but you can also use half the whites of a regular egg and save the rest for an impromptu meringue. Yum.
Ingredients (Serves 4)
- 200g white rice
- 2 chicken stock cubes dissolved in 1.5L water
- 15g ginger
- 4 rashers streaky bacon
- 8 quail eggs
- Soy sauce, sriracha and sesame oil to serve
Method (45 minutes)
Step 1: Add the rice and stock to a large saucepan and bring to the boil. Reduce the heat until the stock is simmering.
Step 2: Peel and finely chop (or grate) the ginger, and add it to the rice pot. Cook for 30-40 minutes until the rice is soft and porridge like. If it’s looking a little dry, add a splash of boiling water to loosen it up. When the rice is almost cooked, taste a little and season it if needed.
Step 3: When the rice has about 15 minutes left to cook, fry the bacon over a medium heat with a drizzle of vegetable oil — 2 minutes on each side should do the trick. Then use a pair of tongs to remove the bacon from the pan and shape it into a smile on a paper-lined plate.
Step 4: Return the pan to the hob over medium heat. Crack the eggs into the pan and fry them in the bacon fat for 3 minute, or until the whites have set.
Top tip: Use a knife to pierce the tough membrane of your quail eggs.
Step 5: Spoon the Congee into bowls and top with 2 fried eggs and a bacon smile. Serve with soy sauce, sriracha and sesame oil.
What is Gousto?
Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.
From everyday favourites and ten minute meals, to global cuisines and healthy choices, you’ll have over 50 recipes to choose from each week. We’ll send you step-by-step recipes and all the fresh ingredients you need too. Just pick what you fancy for dinner, and leave the planning to us.