Monday, June 10, 2013

Flower Crab Porridge

I'm sure most of you know how to make porridge. Rice grains plus water and boil till the grains break up.

However, that's not how I usually makes my porridge.  I make porridge using cooked rice and I have been doing it since my kids started eating porridge. My aunt told me that this way of making porridge is better (for kids) as it causes less wind. Err ... I'm not quite sure about the wind part. I only find it easier to make especially flavoured ones, for this instance, Flower Crab Porridge. I find time use to cook the porridge using cooked rice is shorter and not to messy to eat.

The one question we always have when we make porridge is, how much water is need? Usually it will be an estimation. If the porridge is drying p during cooking add more water or scoop out the excess water. Right? It's easy if you are making plain porridge but if you are making making say flavoured ones, adding more water will ditule the taste (unless you made extra stock to add on), throwing out excess water will be a waste.

Whichever way it is done, porridge, plain or flavoured, is always my comfort food, especially on a cold rainy day.

  • 1/2 cup or 80g Rice Grain
  • 2 Flower Crabs, clean
  • 1.5 - 2 litre Homemade Chicken Stock
  • 2-3 slices Ginger
  • 1 teaspoon Chinese Cooking Wine
  • 1/2 teaspoon Chicken Powder (optional)
  • Salt to taste

How to do it:
  1. Cook the rice as normal in rice cooker.
  2. Meanwhile, prepared the crabs.
  3. Pull out and remove the tail flap.
  4. Open the upper shell and remove and discard the gill and innards.
  5. Chop the crab into 2 parts each.
  6. Place the crab parts into the chicken stock.
  7. Bring to a gentle boil for 10 minutes or till just cooked.
  8. Remove the meaty parts of the crab.
  9. Remove the crab meat.
  10. Set the meat aside and return the remaining shells to the stock to continue cooking for 15 minutes.
  11. When the rice is cooked, scoop it out into a pot.
  12. Pour the drained stock into the pot with the rice.
  13. Add in the sliced ginger.
  14. Bring the rice with stock to a boil.
  15. Reduce to a simmer.
  16. Continue cooking for 20 - 30 minutes, stirring it occasionally to prevent the grains from sticking to the bottom of the pot.
  17. Cook longer for a smoother congee-like consistency.
  18. Add in the crab meat.
  19. Season with the cooking wine, chicken powder, if using, and salt.
  20. Serve, here with fried shredded ginger and it's oil and spring onion.

  • In step 12, you can add the chicken stock in parts instead of adding all at once.  Add more stock later if you find the porridge too thick.
  • I cooked and removed the meat of the crab so it will be easier to eat. You can add the crab parts with the cooked rice and stock to cook together if you like.
  • To remove the crab meat in step 9, you can use a pair of kitchen scissor to cut open the crabs. You can only do this if you are using flower crabs as they have much softer outer shells.

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