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Taiwanese sweet potato congee
Dì guā zhōu (地瓜粥): rice porridge simmered with golden chunks of sweet potato
Tainan's late-night congee shops lay out dozens of little dishes under glass, and the bowl that goes with them is this loose, gently sweet rice porridge dotted with soft orange sweet potato. Older Taiwanese remember it as the food of lean years, when sweet potato stretched the rice; today it is comfort food at breakfast, at midnight after the markets, and whenever someone is unwell. Unlike Cantonese congee, the grains stay distinct in a cloudy, silky liquid. Many cooks cut the sweet potato too small, so it collapses into mush and turns the pot muddy; chunks of about 3 cm keep their shape. Chef's tip: serve it with something salty and crunchy, such as pickled cucumbers, peanuts or a radish omelette, because the contrast is the whole point.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the congee
- 14 oz yellow or orange sweet potatoespeeled and cut into 3 cm chunks
- 1.8 litre water
- 1 pinch salt
To serve
- 2 ⅛ oz roasted peanuts (optional)
- 3 ½ oz pickled cucumbers (optional)sliced
- 7 oz blanched leafy greens with garlic (optional)
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What you'll need
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Method
0/6 doneStep 1: Rinse 5 ½ oz short- or medium-grain white rice in a sieve under cold water, swishing it with your fingers, until the water runs almost clear.
Step 2: Put the rice and 1.8 litre water in a large, heavy pot and bring to the boil over a high heat, stirring the bottom once or twice so the grains don't stick.
8 minStep 3: Turn the heat down to low, set the lid ajar and simmer for 10 minutes, stirring every few minutes.
10 minStep 4: Add 14 oz yellow or orange sweet potatoes and simmer for 15–20 minutes more, stirring gently from the bottom, until the rice grains have burst and the liquid is cloudy and silky, and a knife slides easily into the sweet potato.
20 minStep 5: Stir in 1 pinch salt; it should taste barely seasoned, just enough to bring out the sweetness. Add a splash of hot water if it has thickened more than you like.
Step 6: Ladle into bowls and serve with 2 ⅛ oz roasted peanuts, 3 ½ oz pickled cucumbers and 7 oz blanched leafy greens with garlic or any salty small dishes you like. The congee thickens as it stands, so loosen leftovers with water when you reheat them.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 49 g
- Fat
- 1 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does taiwanese sweet potato congee take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short- or medium-grain white rice?
- Any long-grain rice, same amount.
- What can I use instead of yellow or orange sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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