Savoury Chinese Congee Using Jinhua Ham and Vegetables 金華火腿鹹味臘八粥

This congee meal showed up at the right time. The thing is that I'd like to plan ahead what I'm going to cook for the following weeks, and it was congee's turn when both Mister and I caught a cold.

Congee really helped in remedy some uncomfortable symptoms such as sore throat and lost of appetite. It provided some warmth while easy to eat. Also easy to prep for the person who cooks the meal, yes, that's me, one other sick person in the house. 

Savoury Chinese congee using Jinhua ham and vegetables 金華火腿鹹味臘八粥 - 

Ingredients (for 6 to 8 servings)?

• 150 grams boneless Jinhua ham pieces
• 1/2 medium small cabbage
• 1 medium carrot 
• 1 medium daikon radish
• 4 shiitake mushrooms
• 4 Chinese bean curd
• 3/4 cup peas
• 1 stalk garlic sprout
• 2 cups short grain white rice
• 12 cups water
• 2 to 3 tablespoons preferred cooking oil
• Some salt (optional)
• Some roasted peanuts (optional)

How?

Trim-off the very center tough area for the cabbage then chop the remaining section. Peel and cube the carrot. Peel and cube the daikon radish. Cube the Chinese bean curd. Destem and cube the shiitake mushrooms. Destem and slice diagonally for the garlic sprout.

Slice the Jinhua ham to strips.

Bring out a big pot and drizzle 2 to 3 tablespoons of preferred cooking oil. I simply use olive oil for most of my cooking. Add in Jinhua ham strips and use medium heat to sear till aromatic.

Add in both the carrot and daikon radish cubes. Stir and cook for about 5 minutes, perhaps switch to medium low heat if needed.

Pour in 12 cups of water and bring the entire pot to a boil. Pour in 2 regular measuring cups of short grain white rice. Also add the cabbage, shiitake mushrooms, and bean curd.

Only add in peas here if using bigger tougher version of peas. The peas I'm using is small and very delicate, so I decided to add them towards the end of cooking instead. 

Bring the pot to a boil again then lower the heat to keep it at a light bubbling stage. Continue to cook for 20 to 30 minutes. Remember to stir once a while. Mine took about 25 minutes.

After that, if using tender peas, it's time to add the peas now. Also add in the garlic sprouts. Cook for 1 to 2 more minutes. Taste and adjust the flavor with salt if needed. Or perhaps add more liquid for a more soupy consistency.

Some people like to serve the congee with some crushed roasted peanuts. It surely will add another layer of aroma, but me and Mister were having a cold so the peanuts are out of the picture for our throats' sake. 

If you can't finish all the congee at once, just remember to add more liquid, maybe drinkable hot water or chicken stock when reheating. Otherwise the rice will keep soaking in the liquid and the congee will turn to risotto-like consistency instead.  

Extended reading:

• Soy milk zosui
• Tomato bamboo shoot and pork zosui 番茄竹筍豬肉雜炊
• Minced beef and vegetable congee 蔬菜牛肉粥