Mince Carrot Peanuts Porridge
By: yin
Published: Wednesday, October 13, 2010 - 3:23am

Ingredients




200 grams Jasmine rice/ long grain rice (1 and ¼ rice cooker measure)
10 cups of water
Handful of peanuts (wash and discard skin if possible)
Carrot (quantity as you like)
200 grams (about 1/2 pound) Pork/Chicken/Beef mince (optional if you opt for vegetarian porridge)
Coriander – For garnishing
Salt, pepper – For seasoning
Marinade:
1 teaspoon Soya sauce
Dash of white pepper
Sprinkle of Sesame oil
1 teaspoon of corn starch

Preparation

1 Pour in 10 cups of water in a pot and boil. Once boil add in peanuts and continue to boil under high heat for 10 minutes and reduce to low to simmer for another half to 1 hour. 2 If you prefer to eat crunchy peanuts then you can skip this step or cut down the simmer time). 3 Marinate mince meat with soya sauce marinade for at least 30 minutes. 4 Rinse rice in a few changes of cold water, pour in to rice cooker. 5 Wash carrots and cut into fine stripes and add in to rice cooker along with rice. 6 Once the peanuts soup is ready pour into rice cooker. 7 Switch and press start on rice cooker and let it cook. After half an hour, add in mince meat and continue to cook until the switch pop up again, the porridge is done. 8 If you feel the porridge is too creamy, add in hot water to dilute the porridge. 9 Add in seasoning to your taste.

About


There are 2 major types of Chinese porridge or congee, one is Teochew "Muay" 稀饭and another type is Cantonese "Chok" 粥. Teochew style is quicker to cook and the texture is firmer more like rice in soup where the rice grains still pretty intact. Whereas Cantonese congee takes hours to cook until rice grains turn mushy.This version is cantonese style porridge.