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Chiuchow Congee
(Hong Kong Tourism Board, 2017)
Chiu Chow people brought their distinct dialect and cuisine to Hong Kong. The difference can be seen in their fresh-seafood renditions of congee, such as the baby oyster congee.
Chiu Chow congee is made tender and fragrant by covering it and letting it stand for about half an hour after it is cooked.
Do you know...
As stated by Hong Kong Tourism Board (2017), according to folklore, the Chiu Chow method of covering congee when cooking was discovered accidentally by a Chiu Chow fishing family, who usually kept a pot of congee on their boat when at sea. The family in question was robbed by pirates but the fisherman’s wife had the presence of mind to hide their freshly made pot of congee under some blankets so that they would have food to sustain them for the voyage home. The pirates missed the congee and, when they had left, the family discovered the pleasant effect that covering the pot had on the rice grains.
(see more at http://www.discoverhongkong.com/eng/dine-drink/what-to-eat/must-eat/noodles-and-congee.jsp)
(FUNG BROS. Food, 2015)
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