Chinese Food

Table of content

• a. Spicy Pickled Cucumbers
• b. Sweet and Sour Daikon Radish
• a. Garlicky Spinach with Dried Shrimp
• b. Spicy Squid with Ginger and Scallions
• a. Century Egg and Silken Tofu Salad
• b. Spicy Marinated Tofu
• a. Jellyfish Salad with Cucumber
• b. Marinated Bean Curd Sheets
• a. Stir-Fried Pickled Mustard Greens with Pork
• b. Spicy Fermented Tofu Spread
• a. Perfect Soft-Boiled Eggs
• b. Tea-Smoked Eggs
• a. Stir-Fried Enoki Mushrooms with Tofu
• b. Spicy Cucumber Salad with Vinegar
• a. Chinese Sausage (Lap Cheong) Stir-Fry
• b. Salted Duck Egg and Tomato Salad
• a. Steamed Clams with Ginger and Scallions
• b. Shrimp Paste Chili Dip (Belacan)

Congee, a comforting rice porridge enjoyed across Asia, is a blank canvas for flavor. While the creamy, soothing base is satisfying on its own, the true magic lies in its accompaniments—crisp, tangy, spicy, or savory side dishes that elevate every spoonful. This guide explores a diverse array of xiaocai (small dishes) designed to complement congee, from quick pickles to stir-fried delights. Whether you’re nursing a cold, enjoying a leisurely breakfast, or hosting a brunch, these recipes will transform your congee into a memorable meal.

Why Side Dishes Matter with Congee

Congee’s mild, starchy profile acts as a neutral backdrop, allowing bold flavors to shine. The right side dish adds texture, contrast, and nutritional balance. A crunchy pickled vegetable cuts through the porridge’s richness, while a savory stir-fry introduces umami depth. This harmony of flavors and textures is key to the timeless appeal of congee-and-side-dish pairings.

Quick Pickled Vegetables: Crisp and Tangy

Pickled vegetables are congee’s best friend. They’re easy to prepare, last for days, and offer a refreshing zing.

a. Spicy Pickled Cucumbers

Ingredients:

• 2 medium cucumbers, thinly sliced
• 1 tbsp salt
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp red pepper flakes
• 2 garlic cloves, minced
• 1 tsp sesame oil

Instructions:

1. Toss cucumbers with salt in a colander. Let sit for 15 minutes to release moisture.
2. Rinse under cold water and pat dry.
3. In a bowl, mix vinegar, sugar, red pepper flakes, and garlic until sugar dissolves.
4. Add cucumbers and sesame oil. Toss gently.
5. Chill for at least 30 minutes before serving.

Tip: For extra heat, add sliced Thai chilis.

b. Sweet and Sour Daikon Radish

Ingredients:

• 1 daikon radish, peeled and julienned
• 1/2 cup water
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 1 tsp salt
• 1 star anise (optional)

Instructions:

1. Blanch daikon in boiling water for 1 minute. Drain and cool.
2. In a saucepan, combine water, sugar, vinegar, salt, and star anise. Simmer until sugar dissolves.
3. Pour hot brine over daikon. Let cool, then refrigerate overnight.

Serving Suggestion: Pair with plain congee for a crisp, slightly sweet contrast.

Stir-Fried Delights: Umami-Packed Sides

Stir-fries add warmth and complexity. These recipes cook in minutes, making them perfect for busy mornings.

a. Garlicky Spinach with Dried Shrimp

Ingredients:

• 2 tbsp cooking oil
• 1 tbsp dried shrimp, rinsed
• 3 garlic cloves, minced
• 1 lb fresh spinach, chopped
• 1 tsp soy sauce
• 1/4 tsp white pepper

Instructions:

1. Heat oil in a wok. Stir-fry dried shrimp and garlic until fragrant.
2. Add spinach and stir until wilted.
3. Season with soy sauce and pepper. Serve immediately.

Pro Tip: Dried shrimp adds briny depth; omit for a vegetarian version.

b. Spicy Squid with Ginger and Scallions

Ingredients:

• 8 oz cleaned squid, sliced into rings
• 2 tbsp cooking oil
• 1 tbsp grated ginger
• 3 scallions, chopped
• 1 tbsp Shaoxing wine
• 1 tsp chili paste
• 1 tsp oyster sauce

Instructions:

1. Blanch squid in boiling water for 30 seconds. Drain.
2. Heat oil in a wok. Stir-fry ginger and scallions until aromatic.
3. Add squid, wine, chili paste, and oyster sauce. Toss for 1-2 minutes.
4. Serve hot with a sprinkle of sesame seeds.

Pairing: The squid’s tender texture complements congee’s softness.

Preserved Eggs and Tofu: Classic Combinations

Preserved (century) eggs and silken tofu are iconic congee companions, offering creamy richness.

a. Century Egg and Silken Tofu Salad

Ingredients:

• 1 block silken tofu, drained
• 2 century eggs, peeled and chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1 tsp minced cilantro
• 1/4 tsp sugar

Instructions:

1. Place tofu on a plate. Top with century eggs.
2. Whisk soy sauce, sesame oil, vinegar, cilantro, and sugar. Drizzle over tofu.
3. Garnish with chopped scallions and serve chilled.

Note: Century eggs have a strong flavor; start with one if unsure.

b. Spicy Marinated Tofu

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp chili oil
• 1 tbsp black vinegar
• 1 tsp Sichuan peppercorns, toasted and ground
• 1 tsp sugar
• 1/4 tsp salt

Instructions:

1. Marinate tofu in chili oil, vinegar, peppercorns, sugar, and salt for 30 minutes.
2. Serve at room temperature with a sprinkle of toasted sesame seeds.

Variation: Add minced garlic or ginger for extra zing.

Cold Appetizers: Refreshing Bites

Cold dishes provide a palate-cleansing break between spoonfuls of congee.

a. Jellyfish Salad with Cucumber

Ingredients:

• 1/2 cup dried jellyfish, rehydrated and sliced
• 1 cucumber, julienned
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Instructions:

1. Blanch jellyfish in boiling water for 1 minute. Rinse under cold water.
2. Toss with cucumber, soy sauce, vinegar, sugar, and sesame oil.
3. Sprinkle with sesame seeds before serving.

Texture Play: The jellyfish’s crunch contrasts with congee’s softness.

b. Marinated Bean Curd Sheets

Ingredients:

• 4 dried bean curd sheets, rehydrated and cut into strips
• 1/4 cup light soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp sugar
• 1 star anise
• 1 cinnamon stick

Instructions:

1. Simmer soy sauce, wine, sugar, star anise, and cinnamon in a saucepan.
2. Add bean curd strips and simmer for 5 minutes.
3. Let cool in the marinade. Serve chilled.

Storage Tip: Keeps refrigerated for up to a week.

Savory Preserves: Fermented Goodness

Fermented ingredients like doubanjiang (spicy bean paste) and pickled mustard greens add funky depth.

a. Stir-Fried Pickled Mustard Greens with Pork

Ingredients:

• 1 tbsp cooking oil
• 4 oz ground pork
• 1 tbsp doubanjiang
• 1 cup pickled mustard greens, chopped
• 1 tsp sugar
• 1/4 tsp white pepper

Instructions:

1. Stir-fry pork in oil until browned.
2. Add doubanjiang and stir-fry until fragrant.
3. Toss in mustard greens, sugar, and pepper. Cook for 2-3 minutes.
4. Serve hot with a side of congee.

Flavor Boost: The fermented tang of mustard greens cuts through richer congees.

b. Spicy Fermented Tofu Spread

Ingredients:

• 2 blocks fermented tofu (red or white)
• 1 tbsp chili oil
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp minced garlic

Instructions:

1. Mash fermented tofu with a fork.
2. Stir in chili oil, sugar, sesame oil, and garlic.
3. Serve as a dip with steamed buns or spread on fried dough sticks.

Warning: Fermented tofu has a pungent aroma—use sparingly if new to it.

Eggs Done Right: From Fried to Century

Eggs are a congee staple, offering protein and versatility.

a. Perfect Soft-Boiled Eggs

Instructions:

1. Bring water to a boil. Gently lower eggs into the pot.
2. Cook for 6 minutes for runny yolks.
3. Immediately transfer to an ice bath. Peel and serve with a pinch of salt.

Tip: The runny yolk mixes into congee for a creamy texture.

b. Tea-Smoked Eggs

Ingredients:

• 4 eggs
• 1 tbsp black tea leaves
• 1 cinnamon stick
• 2 star anise
• 1 tbsp soy sauce
• 1 tbsp sugar

Instructions:

1. Hard-boil eggs. Crack shells gently.
2. In a pot, combine tea, cinnamon, star anise, soy sauce, sugar, and 2 cups water. Bring to a simmer.
3. Add eggs and simmer for 30 minutes. Let cool in the liquid.

Serving Suggestion: The smoky flavor pairs well with plain congee.

Vegetarian Options: Fresh and Light

For meat-free meals, these dishes highlight fresh produce and umami-rich seasonings.

a. Stir-Fried Enoki Mushrooms with Tofu

Ingredients:

• 1 tbsp cooking oil
• 1 block firm tofu, cubed
• 2 cups enoki mushrooms, trimmed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper

Instructions:

1. Stir-fry tofu until golden. Set aside.
2. In the same pan, stir-fry mushrooms until wilted.
3. Return tofu to the pan. Add soy sauce, sesame oil, and pepper. Toss gently.

Nutrition: High in protein and low in calories.

b. Spicy Cucumber Salad with Vinegar

Ingredients:

• 2 cucumbers, sliced into ribbons
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp chili oil
• 1/4 tsp salt
• 1 tsp toasted sesame seeds

Instructions:

1. Toss cucumbers with vinegar, sugar, chili oil, and salt.
2. Chill for 10 minutes. Sprinkle with sesame seeds before serving.

Refreshing Factor: The cool cucumber balances spicy congee.

Preserved Meats: Salty and Savory

Preserved meats like Chinese sausage and salted duck egg add intense flavor.

a. Chinese Sausage (Lap Cheong) Stir-Fry

Ingredients:

• 2 Chinese sausages, sliced
• 1 tbsp cooking oil
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 tsp soy sauce

Instructions:

1. Stir-fry sausage in oil until fat renders.
2. Add onion and bell pepper. Stir-fry until tender.
3. Drizzle with soy sauce. Serve hot.

Richness: The sausage’s sweet-salty flavor complements plain congee.

b. Salted Duck Egg and Tomato Salad

Ingredients:

• 2 salted duck eggs, peeled and chopped
• 2 tomatoes, diced
• 1 tbsp cilantro, chopped
• 1 tsp sesame oil
• 1/4 tsp white pepper

Instructions:

1. Gently toss eggs, tomatoes, cilantro, sesame oil, and pepper.
2. Serve chilled as a briny-sweet side.

Texture: The egg’s creamy yolk coats the tomatoes beautifully.

Seafood Sides: Briny and Tender

Seafood adds a luxurious touch, especially with lighter congees.

a. Steamed Clams with Ginger and Scallions

Ingredients:

• 1 lb clams, scrubbed
• 2 tbsp water
• 1 tbsp grated ginger
• 2 scallions, chopped
• 1 tsp soy sauce

Instructions:

1. Place clams, water, ginger, and scallions in a pot. Cover and steam until clams open.
2. Discard unopened clams. Drizzle with soy sauce.

Broth Tip: Use the cooking liquid as a congee topper.

b. Shrimp Paste Chili Dip (Belacan)

Ingredients:

• 1 tbsp shrimp paste
• 2 red chilis, chopped
• 1 garlic clove, minced
• 1 lime, juiced
• 1 tsp sugar

Instructions:

1. Toast shrimp paste in a dry pan until fragrant.
2. Pound with chilis, garlic, lime juice, and sugar into a paste.
3. Serve with fresh cucumber or raw mango.

Bold Flavor: A little goes a long way!

Final Tips for Congee Perfection

• Texture Variety: Mix crunchy, soft, and chewy sides to keep meals interesting.
• Temperature Contrast: Serve cold pickles with hot congee for a refreshing bite.
• Leftovers: Most sides keep well in the fridge for 3-4 days.
• Customization: Adjust spice levels to suit your taste—add more chili or omit it entirely.

Conclusion

The beauty of congee lies in its adaptability. With these xiaocai recipes, you’ll never tire of this humble dish. Experiment with seasonal produce, regional spices, and family favorites to create your own congee traditions. Whether you’re soothing a sore throat or hosting a weekend brunch, these sides will ensure every bowl of congee is a delight.

Final Tip: Always have a bottle of chili oil and a jar of pickled vegetables on hand—they’re the ultimate congee lifesavers!