Tang-tsai-juk
Votes: 1
Time: 8 hours 15 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Nutritional value per serving:
Calories 1144, total fat 89 G., saturated fats 12 G., proteins 34 G., carbohydrates 54 G., fiber 4 G., cholesterol 184 mg, sodium 672 mg, sugar 6 G.
Calories 1144, total fat 89 G., saturated fats 12 G., proteins 34 G., carbohydrates 54 G., fiber 4 G., cholesterol 184 mg, sodium 672 mg, sugar 6 G.
Tang zai jook is a variation of congee (rice porridge), the name of which translates as "boat porridge," a reference to its fishing origins. Congee (or jook in Cantonese) is a popular breakfast in many parts of Asia and can be served alone or with a variety of toppings and accompaniments, including seafood, salted pork, and sometimes a century egg. This recipe uses both pork and seafood, as is common in many restaurants in China and Hong Kong. The most delicious part of the dish is perhaps the roasted red peanut topping. It imparts a deep, salty, nutty flavor to the porridge, and can be made ahead of time and stored for up to five days. Just be warned: it's so delicious, you might not have any left by the time you're ready to serve it. We recommend serving tang zai jook with youtiao, a Chinese doughnut.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup jasmine rice
- 220 g of boneless, skinless pork shoulder, cut into 1 cm thick and 8 cm long strips.
- 1 tbsp. l. shaoxing wine
- 1 cup raw red-skinned peanuts
- 1 tbsp. + 0.5 tsp. neutral vegetable oil
- 1 teaspoon fine sea salt
- 220 g (about 1 cup) squid carcasses and tentacles
- 0.5 cups fish dough (omuk), cut into strips 0.5 cm wide.
- 2 tsp. powdered chicken broth, such as Lee Kum Kee
- 1 teaspoon of sugar
- 2 green onions, thinly sliced
- 2.5 cm fresh ginger root, peeled and cut into thin strips
- Ground white pepper for serving
- 4 youtiao (Chinese fried doughnuts), optional
We recommend
Cooking the dish according to the recipe:
- Place the rice in a medium bowl, rinse it twice, and drain. Fill the rice with water to a level of 2 cm. Cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
- Place the pork in a medium bowl, add Shaoxing wine and 1 teaspoon of salt, and massage the ingredients into the pork until the salt dissolves. Cover and refrigerate for at least 8 hours and up to 12 hours.
- In a medium saucepan, cover the peanuts with 1 cup of neutral oil and place over medium-low heat. Cook, stirring occasionally, until the peanuts are golden brown and the skins are dark brown, 12 to 15 minutes. Drain the oil, reserving it for another use.
- Place the peanuts on a plate lined with a paper towel. Sprinkle with fine sea salt and let cool completely. As the peanuts cool, they will become crispier. Store in a tightly sealed container at room temperature for up to 5 days.
- Pour 12 cups of cold water into a 7-quart (7-liter) pot. Cover and bring to a boil over high heat.
- Drain the soaked rice. Add 0.5 teaspoon coarse salt and the remaining 0.5 teaspoon vegetable oil and stir with a spatula or spoon until the oil and salt are well distributed.
- Add the rice to the boiling water. Bring to a boil again, stirring constantly, for about 4 minutes. Reduce the heat to medium-low and simmer, stirring every 10-15 minutes with a wooden spoon, until the porridge thickens, about 30-40 minutes. If it's too thick, you can thin it by adding 0.5 cups of hot water at a time. If the porridge is too thin, simmer over low heat until the desired consistency is reached, about 5 minutes.
- Combine the pork and rice and return to a low simmer. Cook, stirring occasionally, until the pork is tender, about 10 minutes.
- Meanwhile, slit the squid bodies lengthwise to open them like a book and cut them into 1cm-wide strips. Cut each bunch of squid tentacles lengthwise into 3 pieces and set everything aside in a small bowl.
- Add the squid, fish batter, bouillon powder, and sugar to the rice. Cook until the squid turns white, about 3 minutes. Taste and add more salt if needed.
- Divide the rice porridge among 4 bowls and top each serving with green onions, ginger, and a handful of roasted peanuts. Season with white pepper and serve hot, with an extra serving of youtiao, if desired.
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