Bok Choy Crab Porridge

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

This porridge combines 0.8 cup soaked rice, 140 g crab meat, and 100 g bok choy with 5 cups water.

Separate the bok choy stems from the leaves and chop both portions finely, then mince 60 g onion. Cook the onion and 0.5 tsp minced ginger in 1 tbsp sesame oil for 2 minutes. Add the soaked rice for another 2 minutes before pouring in the water. When the pot boils, reduce the heat to medium-low and cook for 18 minutes, stirring frequently from the bottom. Add the crab meat and bok choy stems and continue for 5 minutes. Add the leaves with 0.7 tsp salt for the final 2 minutes. The method makes two servings and distinguishes the longer-cooking stems from the leaves instead of adding all of the bok choy at once.

Ingredients

servings

IngredientAmountUnit

soaked rice0.8 cupcup

crab meat140 gg

bok choy100 gg

onion60 gg

minced ginger½ tsptsp

sesame oil1 tbsptbsp

salt⅔ tsptsp

water5 cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Separate the stems and leaves of 100 g bok choy and chop each portion finely.

Finely mince 60 g onion and keep the bok choy stems apart from the leaves.
2

Control

Heat 1 tbsp sesame oil in a pot over medium heat.

Add the onion and 0.5 tsp minced ginger and cook for 2 minutes, stirring so they do not stick to the bottom.
3

Heat

Add 0.8 cup soaked rice and stir it through the onion and ginger for 2 minutes.

Pour in 5 cups water, raise the heat to medium-high, and bring the entire pot to a boil.
4

Control

When the pot begins to boil, reduce the heat to medium-low and cook for 18 minutes, stirring frequently from the bottom.

When the grains open and the liquid thickens, add 140 g crab meat and the bok choy stems and cook for 5 more minutes.
5

Season

Add the bok choy leaves and 0.7 tsp salt and stir them evenly through the porridge.

Cook for 2 more minutes, then turn off the heat and check the consistency.
6

Finish

Divide the finished porridge between two bowls.

Scrape the crab meat and bok choy remaining at the bottom of the pot into the bowls so the solid ingredients are divided evenly.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 0.8 cup soaked rice cooked with 5 cups water over medium-low heat for 18 minutes
Finish cue: Divide the finished porridge between two bowls.
Avoid this: Add the onion and 0.5 tsp minced ginger and cook for 2 minutes, stirring so they do not stick to the bottom.
Substitution: The method makes two servings and distinguishes the longer-cooking stems from the leaves instead of adding all of the bok choy at once.