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Chinese New Year Rice Porridge

   

Chinese New Year Porridge Recipe

Chinese New Year Rice Porridge

As this is a Chinese New Year leftover recipe, feel free to adapt the ingredients according to what you have in your kitchen.

Serves: 4

Prep Time: 20 mins

Cook Time: 1 hour

Ingredients

  • 500 grams pork bones (chicken bones) blanched in boiling water and rinsed
  • 2 litres water
  • 50 grams threadfin fish maw soaked in hot water until softened and cut to bite-sized pieces
  • half head napa cabbage sliced to bite-sized pieces
  • 4 servings of cooked long-grain white rice
  • light soy sauce optional
  • coriander for garnishing

(A) Luxury Ingredients (per person serving)

  • 3 pieces canned baby abalone
  • 2-3 "ang kar" prawns veins and shells removed (leaving only the tail end)
  • 2-3 large white Hokkaido scallops if using frozen, thaw before use
  • 50 grams shabu-shabu pork slices

Directions

  1. In a soup pot, add pork bones and water. Simmer for 20 minutes. Add fish maw and simmer for another 20 minutes, or until softened. Add cabbage in the last 5 minutes of cooking. Set aside.
  2. When ready to serve, ladle a bowl of soup broth in a smaller pot and bring to a simmer. Add ingredients (A) and one portion of cooked rice. Cook briefly for a few minutes, until the scallops are cooked. Season the broth with soy sauce if needed.
  3. Transfer to a serving bowl and top with cooked cabbage, fish maw and coriander.
                                           

Leave a Comment





5 Responses to “Chinese New Year Rice Porridge”

  1. Ching — February 5, 2014 @ 12:22 am

    Wow, so luxurious, the broth must be very sweet too.

    Reply

  2. tigerfish — February 5, 2014 @ 5:57 am

    I call it “X Treasure Porridge” where X= # of treasures in there :D The broth must be super flavorful even though light-tasting.

    Reply

  3. Kimmy — February 5, 2014 @ 2:14 pm

    I have all the ingredients minus the abalone. I can still cook this porridge, hehehe! Thanks for sharing, it must be delicious too.

    Reply

  4. masterofboots — February 6, 2014 @ 10:13 am

    Looks like a lavish feast. I love how CNY always leaves so much for delicious leftover meals after the event itself.

    Reply

  5. Christy — February 21, 2014 @ 9:47 am

    While most of us turn the leftovers into the usual ‘Chai Boey’ (pretty much leftover food stew), you guys turned them into something this luxurious, LOL! =)
    I am not a fan of congee or porridge, but abalone, hehe….that’s one wonderful bowl of treasures eh? ;-)

    Reply