Porridge is a breakfast and lunch staple in many Asian countries, and this Cantonese-style porridge is one of the delicacies commonly found in Dim Sum restaurants.
Cantonese porridge or 生滚粥 (Sang Guan Jook in Cantonese) is a time-honored dish that is easy to make, yet surprisingly appealing. A Cantonese rice porridge should be silky smooth and creamy, with each rice grain adequately hydrated and blossomed. The water content should be fully absorbed by the porridge and separate into two layers. Cantonese Porridge is well seasoned and flavorful on its own, even when not serving with other dishes.
*Find this recipe and more in The Mindfulness Issue of VEGWORLD Magazine
Cantonese Porridge 港式生滚粥
Prep Time
8 1/2 to 12 1/2 hours
Total Time
2 hours 5 minutes + soak time
Gan Yee Huan is a vegan cookbook author from Malaysia and the recipe creator of Good Life with Gan, a website where you will find Asian recipes made vegan with simple ingredients and steps. Check out her delicious e-cookbooks and follow Gan’s social media to learn more from this talented chef.
Photo by Gan Yee Huan
Ingredients
- 1 cup white rice, rinsed and soaked overnight
- 15 cups water
- 2 king oyster mushrooms
- 1 packet enoki mushrooms, 100g
- 1/2 packet shimeji mushrooms, 100g
- 1 sheet fresh yuba (tofu skin), 200g
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
Seasoning
- 1 teaspoon salt, or to taste
- 1 teaspoon mushroom seasoning (ground shiitake mushrooms), optional
- 1/2 teaspoon sugar
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper, or to taste
Garnish
- 1 stalk cilantro, chopped
- 1 stalk spring onion, chopped
- 1 thin slice of ginger, cut into strips
- 1 piece Chinese long doughnut (youtiao), sliced for garnish
- Soy sauce to taste
- Sesame oil to taste
- White pepper to taste
Directions
- The night before: Rinse the rice twice and drain well. Transfer to a container and cover it with clean water. Soak overnight.
- Bring 15 cups of water to a boil. Once it starts boiling, add the rice. Cook it for 50 minutes to an hour with the lid on but slightly ajar.
- Tear the king oyster mushrooms into thin strips. In a bowl, mix the mushroom strips with soy sauce, sesame oil, and white pepper, set aside to marinate for 20 minutes, then drain.
- Chop the fresh yuba and set aside.
- Remove the woody bottom of the shimeji and enoki mushrooms and chop roughly. Set aside.
- After 1 hour, the rice should be broken down into a thick porridge. Add the marinated king oyster mushrooms, shimeji, and enoki mushrooms as well as the chopped yuba. Stir well, cover, and let cook for 5 minutes with the lid on.
- Season with salt, sugar, sesame oil, white pepper, and mushroom seasoning (optional). Stir vigorously for 30 seconds or so to break down the rice even more.
- Serve in bowls, top each bowl with cilantro, spring onion, ginger, and sliced youtiao. Season with soy sauce, sesame oil, and white pepper, and enjoy immediately!
