When rice was scarce after the Second World War, the Cantonese community in Singapore cooked minced chicken or quail meat in rice water to make “congee”. If there was no rice, Chinese yam (淮山) would be boiled to produce a similarly starchy water. This was later replaced with winter melon as its cooling properties was desired to counter Singapore’s humid climate.
We now liven up this humble dish with a variety of wild mushrooms.
Quail Meat Congee with Wild Mushrooms and Winter Melon (野菌冬茸鹧鸪粥)