Congee with Fish Paste

Ah the versatile fish paste. I personally like it best pan fried as it's much tastier but if you want a fast meal, scooping it into boiling water is the fastest way to cook it.

You can use existing chicken stock and cooked rice to make this congee in 10 mins.

However in the recipe below, I'll be using a chicken shell and uncooked rice which will result in longer cooking time.

It's really fast to put together but you'll need a bit of time to let it simmer. 

Congee with Fish Paste

Ingredient

• 2 to 3.5L of water
• 1.5 rice cooker cup of frozen rice
• 1 chicken shell
• 3 slices of ginger
• 1 tub of fish paste
• 1 green onion
• 2 tsp salt

Directions

1. Add 2 L of water to the pot and bring to a boil.
2. Add the Chicken shell and ginger and let it simmer for 15 mins. 
3. Add the frozen rice.
4. Bring the pot back up to a boil and then simmer for 20 mins.
5. Now that the base of the congee is cooked, you can add in the fish paste. Easy way is to use a spoon and scoop out little balls and dip your spoon into the congee so it releases from the spoon. If you want it prettier, you can try to cut it but you will probably want to freeze it before hand so you can cut it. It's pretty soft and malleable so hard to cut if you don't freeze it.
6. Let it cook until all the fish paste floats to the top to signifies that it's cooked.
7. Add the salt and stir.
8. Chop the green onions to be used as topping for your congee after you scooped it into bowls for serving.

Enjoy :)

Categories: Congee, Fish