Cherry & Dennis Recipes
Cantonese Sampan Congee
廣東艇仔粥
Recipe overview
Cantonese Sampan Congee is prepared with practical home cookware and ingredients readily available in Hong Kong, with staged preparation and controlled heat preserving the dish's characteristic texture and flavour.
01
Ingredients
Main ingredients
- 200 g rice (prepare as directed)
- 150 g Char siu (prepare as directed)
- 150 g fish fillet (prepare as directed)
- 25 g dried shrimp (prepare as directed)
- 50 g peanuts (prepare as directed)
Seasoning
- 15 g ginger (prepare as directed)
- 2 piece spring onion (prepare as directed)
- 1800 ml water (prepare as directed)
- 1 tsp sesame oil (prepare as directed)
- 1 tsp white pepper (prepare as directed)
- to taste salt (add after tasting)
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- pot
- ladle
- wooden spoon
- serving plate
03
Steps
Step 1
Prepare the ingredients
Clean, drain and cut rice as specified in the ingredient list, then keep them separate.
Step 2
Prepare the ingredients
Clean, drain and cut dried shrimp, peanuts as specified in the ingredient list, then keep them separate.
Step 3
Prepare the ingredients
Clean, drain and cut fish fillet as specified in the ingredient list, then keep them separate.
Step 4
Prepare the ingredients
Clean, drain and cut Char siu, ginger, spring onion as specified in the ingredient list, then keep them separate.
Step 5
Measure the seasonings
Measure water accurately into small bowls so nothing is missed during cooking.
Step 6
Bring the base to a boil
Add rice, water, bring to a full boil, then immediately reduce to medium-low heat and skim any foam.
Step 7
Simmer until cooked
Add rice, peanuts and maintain a gentle simmer for the timed duration until fully cooked without overcooking.
Step 8
Add the main ingredients
Add dried shrimp, ginger and fold gently from the bottom so the heat and seasoning are distributed evenly.
Step 9
Simmer until cooked
With the dried shrimp and ginger already in the congee, simmer for 15 minutes, stirring every 5 minutes, until the rice base is silky.
Step 10
Add the main ingredients
Add the fish fillet and char siu, then simmer for 5 minutes until the fish is fully opaque and flakes easily and the char siu is hot through.
Step 11
Adjust the seasoning
Add salt, white pepper, sesame oil, mix evenly, taste, and make only the adjustment that is needed.
Step 12
Rest and serve
Turn off the heat, stir in all the sliced spring onion, rest for 2 minutes, then ladle the congee with fish, char siu, peanuts and dried shrimp into bowls.
Common mistakes
- Failing to measure and separate the ingredients first can disrupt the cooking sequence.
- Excessive heat or cooking time can damage the intended texture.
Tips
Arrange every ingredient in step order before cooking to keep the process smooth.
Taste at the end before adjusting saltiness to avoid over-seasoning.
