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Tuesday, 21 March 2017

Rice Cooker Golden Pork Ribs Congee 电饭锅排骨黄金粥


Love this golden colour congee with the beautiful colour coming from carrot and pumpkin. The light soya sauce and rice wine complimented the pork ribs well that gave the congee a nice aroma. 

The thermal cooker helped to simmer the pork ribs to soft with minimal energy used. It also helps to prepare part of the stock for the congee.

Although the steps were a little tedious, the congee really worth the extra effort put into simmering the pork ribs in advance. You'll appreciate it when the meat just fell off the bone upon prying​ lightly by a pair of chopsticks 😋🍖


Appliances: Rice cooker & 1.5 litre thermal cooker

Ingredients

450~500g baby pork ribs
1/2 tsp light soya sauce
1/2 tsp rice wine
1/2 tsp sugar

500~600ml water
1/2 tsp light soya sauce
1/2 tsp rice wine
1/2 tsp sugar

200g rice
90~100g carrots, shredded
60~70g pumpkin, shredded
40~50g celery, diced
40~50g onion, diced

1 stub coriander root, optional
600ml water
1 cube chicken stock
Sugar & salt to taste

Some coriander leaves for garnishing


Directions

1. Rinse and soak rice for 20 to 30 minutes.

2. Rinse baby pork ribs and marinate with 1/2 tsp each of raw sugar, light soya sauce, and rice wine for about 15 minutes.

3. Blanch marinated pork ribs with hot water for about 15 minutes. While waiting, start to heat up about 500 to 600ml of water in the inner pot of a thermal cooker.



4. After the 15 minutes blanching, transfer the ribs to the pot of hot water. 

Bring to a boil for 10 minutes. Skim away the scum occasionally.

Keep a gap between the lid and the pot to prevent overflowing.

After 10 minutes of boiling, lock the inner pot in the thermal cooker. Let the pork ribs simmer for about 45 to 60 minutes to achieve a melt-in-your-mouth texture.
If you do not have a thermal cooker, just let the ribs simmer in low heat for the same period of time. 

5. Shred or cut carrot, pumpkin, celery and onion. Set aside.




6. Drain away the water from the rice just before cooking.

7. Turn on the "Steam" function of a rice cooker, and pour about 2 tsp of vegetable oil into the pot.

8. When the oil is hot, pour in the onion and stir-fry till fragrant.

Stir in the shredded carrot and pumpkin.


Push the shredded pumpkin and carrot aside, pour 1/2 tsp each of light soya sauce, rice wine and raw sugar to the middle of the pot. Wait for the liquids to bubble before mixing with the rest of the ingredients.

Finally, mix in the diced celery. Stir-fry for about 1 to 2 minutes, turn off the "Steam" function.

9. After selecting the "Congee" function, pour in the rice to stir-fry for about 1 to 2 minutes.



Pour about 500 to 600ml of water and let the ingredients cook for about 15 minutes.



If you have a stub of coriander root, you can add it in for extra fragrance.

10. After the 15 minutes cooking, add in the pork ribs and soup from the thermal cooker. Let the ingredients cook for about 15 minutes.


11. After 15 minutes, seasons the cogee with chicken​ stock cube, add sugar and salt to taste.


Stir to mix. The congee is ready to be served.
If you prefer a softer texture congee, you can extend the simmer time for another 15 to 25 minutes.


12. Garnish the congee with some coriander and serve warm. Enjoy 😋

The meat just dropped off from the bone.



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