After drinking from sundown ’till early morning, I was famished so I called room service for a bowl of congee. It came with mushrooms, Chinese sausage and century eggs. Delightful. Unforgettable.
Looking back, I do believe that it was the first time I truly appreciated congee. I was so smitten with the blend of flavors that I decided to recreate Crowne Plaza Hong Kong’s congee when I got home.
The congee was fully cooked before I added the rest of the ingredients to make sure that they wouldn’t soften too much and fall apart. I wanted each bit of sausage, mushroom and century egg visually distinct. And I wanted their individual flavors and textures pronounced with every mouthful.
Congee, Crowne Plaza Hong Kong StyleRecipe by
- Slow Cooker
- Rinse the rice several times.
- Place the rice in the slow cooker, pour in the broth and stir. If the broth is unseasoned or under-seasoned, add salt and pepper.
- Set the slow cooker to LOW and cook the congee for eight hours. Stir every two hours. Crank up the heat to HIGH and cook for another two hours.
- Heat the sesame seed oil in a frying pan and fry the mushrooms over medium heat with a little salt for about two minutes.
- Add the sausages to the mushrooms and cook for another two minutes.
- Stir the sausage / mushroom mixture, century eggs and scallions into the congee.
- Ladle congee into bowls. Serve hot with soy sauce on the side.