Fujian-style Rice Porridge with Beer

Ingredients

In this adaptation, the traditional Danish Øllebrød is transformed into a Fujian-style rice porridge. The original dish is typically made with leftover bread soaked in beer and spices, while the Fujian version replaces bread with rice as the main ingredient. The addition of Fujian cuisine's characteristic ingredients, such as dried seafood and mushrooms, infuses the dish with unique flavors and textures. The use of beer in the porridge adds depth and richness to the overall taste profile. We alse have the original recipe for Øllebrød, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) beer 1 cup (240ml) beer
• 1 tablespoon dried shrimp 1 tablespoon dried shrimp
• 1 tablespoon dried scallops 1 tablespoon dried scallops
• 4 dried shiitake mushrooms 4 dried shiitake mushrooms
• 2 slices ginger 2 slices ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Fresh herbs (such as cilantro or green onions), for garnish Fresh herbs (such as cilantro or green onions), for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 50g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice thoroughly and drain.
2. 2.
   In a large pot, bring the water to a boil. Add the rice and reduce the heat to low. Simmer for about 30 minutes, or until the rice is soft and the mixture thickens.
3. 3.
   While the rice is cooking, soak the dried shrimp, dried scallops, and shiitake mushrooms in warm water until softened. Drain and set aside.
4. 4.
   In a separate pan, heat some oil over medium heat. Add the ginger and garlic, and sauté until fragrant.
5. 5.
   Add the soaked dried shrimp, dried scallops, and shiitake mushrooms to the pan. Stir-fry for a few minutes.
6. 6.
   Pour in the beer and soy sauce, and simmer for a few more minutes to allow the flavors to meld together.
7. 7.
   Add the mixture from the pan into the pot of cooked rice. Stir well to combine.
8. 8.
   Season with salt and sesame oil, adjusting to taste.
9. 9.
   Continue to simmer the porridge for another 10 minutes, stirring occasionally.
10. 10.
    Serve the Fujian-style Rice Porridge with Beer hot, garnished with fresh herbs.

Treat your ingredients with care...

• Dried shrimp — Make sure to soak the dried shrimp in warm water until softened before using in the recipe.
• Dried scallops — Soak the dried scallops in warm water until softened before adding them to the dish. You can reserve the soaking liquid to enhance the flavor of the porridge.
• Shiitake mushrooms — Soak the dried shiitake mushrooms in warm water until softened. Remove the stems before slicing and adding them to the dish.

Tips & Tricks

• For a richer flavor, you can use a darker beer variety.
• Adjust the consistency of the porridge by adding more water if desired.
• Customize the toppings by adding sliced boiled eggs, crispy fried shallots, or pickled vegetables.
• Experiment with different types of dried seafood, such as dried oysters or dried squid, to add variety to the dish.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or broth while reheating to maintain the desired consistency.

Serving advice

Serve the Fujian-style Rice Porridge with Beer hot in individual bowls. Garnish with fresh herbs, such as cilantro or green onions, for added freshness and aroma. Accompany the porridge with a side of pickled vegetables or crispy fried shallots for extra texture and flavor.

Presentation advice

Present the Fujian-style Rice Porridge with Beer in beautiful ceramic bowls to showcase the comforting nature of the dish. Sprinkle some fresh herbs on top for an appealing pop of color. Serve with a pair of chopsticks and a spoon for an authentic dining experience.