I just saw a recipe for shrimp porridge by Maangchi and wanted to comment on some possible adaptations for #spoonies or fellow #ADHDers who don't deal well with keeping an eye on something for 30 minutes or more.
Note, this is probably not going to taste like hers, but hopefully as tasty.
You can start porridge with cooked white rice.
It won't be as good, but most people can't tell, and it will save a lot of time and active pot-time.
I often have one-person portions of cooked rice in the freezer for fried rice and porridge. Life-savers.
You can also use a pressure cooker or rice cooker.
The one-button type of rice cooker with an inner pot where you add water to the outer pot is actually better for porridge than the fancy kind.
Three ways of doing this: with cooked white rice (dry) or in the stove-top pressure cooker or with white porridge.
Starting with cooked rice:
Sauté the onions, garlic, and the carrots. You're not going to be cooking this for as long, so you want the carrots to soften a bit.
After about three minutes, add the white rice and a bit of water so it breaks up more easily. When everything is loose, add in about double the amount of water as rice.
This is to start. You can add more water later to adjust the consistency to your liking.
While that is cooking, marinate shrimp.
A bit of salt, a bit of white pepper, maybe a bit of reserved mince garlic and ginger.
When the porridge looks about how you like it, add in the shrimp.
When the shrimp looks about half-done, add in the beaten egg.
The shrimp should be about done when the egg is, and if it's not, well, it will finish cooking off the heat.
If you're adding fish sauce, do that before egg.
I don't like my porridge to be super savory, so I'd probably skip that and instead add in some homemade stock near the end of when the porridge is cooking instead of adding more water to loosen it up.
Always add stock near the end, imo.
I find cooking porridge with stock from the start makes everything taste muddier, with the stock's taste blurred by starch.
So to maximize taste, I add it after the first two rounds of water.
#food #SpoonieEats
Maangchi uses green onion lengths in her recipe.
My preference is to use minced green onion, so I usually add that at the very last.
If you prefer lengths, I'd suggest putting it in before the shrimp and egg.
If making this with white porridge:
I'd steam the carrots first.
I use a similar tactic when making fried rice.
I have a little steamer that goes on top of a pot, and while I'm doing everything else, I'll steam the diced carrots until soft.
Diced carrots freeze well too, btw
Sauté the onions and garlic until softened. Add shrimp and carrots and cook until half-done.
Add the white porridge and maybe some stock to loosen (all this should be hot, preferably).
While still on gentle heat, add in the egg and stir.
Remove from heat as soon as shrimp looks fully cooked.
Pressure cooker option:
Sauté onions and garlic. Add carrots and sauté a few seconds more.
Add in the washed, uncooked rice and mix.
Add water, put the lid on, and pressure cook.
I usually just let it get to pressure, turn off the heat, and walk away until it releases on its own.
This doesn't save on time, but it is the most ADHD friendly option out of them because there is barely any non-active pot time.
This doesn't save on time, but it is the most ADHD friendly option out of them because there is barely any non-active pot time.
When it has depressurized, add in some stock and bring back to a boil. Add in the (marinated) shrimp and egg and cook til done.
Katja