Rice Porridge and Salted Ducks Eggs

When my old friend Lucy visited me from Vancouver via Hong Kong recently, we ate out a lot and while we ate, we talked about food.

We share a love of zhu 粥,a rice porridge made by simmering grains of rice with a lot of water for a very long time to break down the grains.  It’s the first food that many Chinese babies start life with (yes, in lieu of milk when there is none for whatever reason) or given to eat as they are weaned.  It was the everyday breakfast when I was growing up like cereal may be yours. It is also my first choice of comfort food, especially during an illness.

The long slow process is one of the reasons I don’t make it often but Lucy taught me a terrific shortcut:  wash the rice and drain it, freeze it till solid then cook it as usual except with a lot less water in a lot less time (about 15 minutes)!  I imagine the method can be used for cooking any grain or pulses.

The porridge can be made more substantial by adding poultry, meat, seafood, vegetables and even nuts.

IMG_2824

Shelling eggs is a challenge now that my fingers have their own ideas about what they want to do

Preserving eggs in brine is an age old practice but I recently learnt another short cut:  rolling eggs in liquor then salt and wrap them in plastic film.  Alternately put them in a zip lock bag.  The result is not the same as the old way; the yolk came out pale and creamy but I enjoyed it.  This was after one month rather than the 49 days I used to leave them in a flavoured brine.  Maybe they will improve with time.  The only downside I see is the use of plastic; I will probably revert back to my old glass jar which is occupied by fruit mud at the moment.

IMG_2823

Remove salt and wrapping after the desired length of time

About Mary Tang

An urban orchardist everyday, a volunteer regularly, a poet sometimes and a blogger since March 2015. I travel when I can. Food is a constant.
This entry was posted in ., Cooking, Food and tagged , , , , , . Bookmark the permalink.

9 Responses to Rice Porridge and Salted Ducks Eggs

  1. taphian says:

    Thanks a lot for giving me a glance into Chinese kitchen, dear Mary. I used to go to Chinese restaurants sometimes but I guess that they have made their food for German taste. Have a wonderful sunny day, kind regards Mitza

    Liked by 1 person

  2. Fascinating – except for the fingers

    Liked by 1 person

  3. in567 says:

    I like rice porridge with abalone. Interesting post. I’m not big on trying new foods, but I guess duck eggs just taste like chicken eggs,

    Liked by 1 person

  4. Rice porride is delicious with pine nuts.

    Liked by 1 person

Have your say here:

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s