I don't know what people think about when they're doing their Pilates. My thoughts are always on food, specifically, lunch; as my classes end at 11 am this leaves about 1 hour to shop for something, return to the apartment to finish housework left over from the morning rush, and serve my tired and very hungry body some food as soon as possible.
It was during one of those sessions that I built up this recipe in my head. Hot watery congee, just the thing to go with fu-yu, the fermented bean curd's assertive umami flavours mellowed by the warmth and velvety texture of the porridge. Eggs and frozen vegetables for added nutrition. On the way home I stopped by the supermarket for milk and juice and somehow a bag of Knacki hotdogs found its way into the shopping basket.
It was quick to put together with minimal prep work, and the result was very tasty yet a a little trashy on account of the hot dog. Fresh meat would balance the dish, but that would not be in the same spirit. I used organic eggs and peas because the flavours are better, but that belief may be psychological.
1/4-1/2 cup rice depending on how thick you like your congee
1/4 cup frozen vegetables e.g. corn and peas
1- 1.5 cube fu-yu (normal or chilli version)
1. Put washed rice and about 2 bowls of water - use the bowl you're going to serve the congee in- to boil. A few drops of vegetable oil in the congee will give the congee a smooth finish. Let it bubble and simmer at medium heat.
2. Dump frozen vegetables in when rice grains swell up. In the meantime, slice hotdogs, I used scissors which means you don't need to take out the chopping board.
3. When rice is soft and disintegrated and the liquid has reduced in half, the congee is 95% done. Crack an egg into a bowl and slowly drizzle it into the pot so the egg cooks in ribbon-like strands. Stir in the hotdog and fu-yu, turn off the heat and voila, lunch is ready.