Recipe 29: Hong Kong-Style Porridge

Served piping hot, this breakfast food is delicious and will keep you going till well past lunchtime.

Servings 4
Cooking Time 45 minutes
Recipe by Chef John See
  1. 3 cups water
  2. 80g pork bone
  3. 1 cup Heavenly Rice
  4. A pinch of salt
  5. Condiments
  6. 50g century egg, chopped
  7. 50g crispy vermicelli
  8. 50g doughstick, sliced
  9. 30g spring onion, sliced
  10. 20g red chilli, sliced
  11. 10g Tianjin preserved vegetable (dong cai)
  1. In a pot, place the water and pork bone. Bring to a boil then add the Heavenly Rice.
  2. Simmer until cooked, about 35 minutes. Discard the bone.
  3. Pour the rice mixture into a blender and process for 10 seconds.
  4. Return the blended rice mixture to the pot and bring to a boil. If necessary, add a little cornflour to thicken.
  5. Serve with the condiments.

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