Mushu’s Rice Porridge Breakfast from Mulan
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Let’s get down to business to make that delicious looking breakfast Mushu made for Mulan on the morning of her first day of training in the army.
The Disney movie Mulan has long been one of my favorites, coming out during my most formative childhood years circa 1998.
As a kid, I remember asking my dad to make me the eggs and rice Mulan was served for breakfast – and my dad, who I’m sure had absolutely no idea what I was talking about, scooted me away with a bowl full of crusty, day-old-Chinese-leftovers steamed white rice and said it was the same thing.
It was not.
Ever since that highly traumatic childhood experience, I’ve been determined to recreate that delicious bowl of rice porridge for myself.
And once people started making requests for Mulan’s breakfast over on TikTok, I knew what I had to do.
History of Congee
Congee is very much a real life dish that is a staple food in many Asian countries. I have a theory that the congee Mulan is eating in the movie is actually the leftover rice from the food fight the day before. Gotta love finding new details in a movie you have loved for practically your whole life!
Congee is a type of rice porridge that has been a staple food in many Asian countries for centuries. Its exact origin is unknown, but it is believed to have originated in China around 1000 BC. The dish quickly spread throughout Asia, where it became a popular breakfast food due to its comforting and easy-to-digest nature.
Congee has also been used as a medicinal food, especially for those who are sick or recovering from an illness, as it is easy on the digestive system and provides nourishment.
Today, congee continues to be a beloved dish in many Asian cultures, with countless variations and toppings. Quail eggs are very common in Asian cuisine, making Mushu’s version of the dish an authentic take on using what he might have had available to use in the army camp.
What In Mulan’s Rice Porridge?
Congee is an incredibly simple dish that just takes a little patience to make.
- long grain white rice – rince the rice first to remove the excess starches, this is essential to a creamy congee
- chicken broth – while any broth can be swapped in, chicken broth will give the most accurately colored congee to match what’s seen in the movie
- rice vinegar – adds an undertone of savory flavor and boost the sweetness of ginger
- ginger – for a hint of sweetness and flavor
- salt – for seasoning
- bacon & quail eggs – for topping the congee; green onions, chili paste and more can be added to suit your personal preferences as well!
Here’s where I bought quail eggs online (non-affiliate, I just love using this site for unusual meats!)
I’ll Make a Man out of You
Mulan’s congee is a delicious and nutritious breakfast option that you can easily make at home. With just a few simple ingredients and some patience, you can enjoy a comforting and satisfying meal that has been a staple in Asian cultures for centuries.
Whether you follow Mulan’s version with quail eggs and bacon or try your own toppings, congee is a versatile dish that you can customize to your liking.
So next time you’re in the mood for a warm and comforting breakfast, give Mulan’s congee a try and enjoy a taste of Asian culinary – and Disney movie – history.
Mushu’s Rice Porridge Breakfast from Mulan
Ingredients
- 6 cups chicken broth
- 1 cup long grain white rice
- 1 tablespoon sea salt
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste/finely minced
Instructions
- Rinse the rice in warm water until the starches have washed away and the water runs clear and is no longer cloudy.
- In a large pot over high heat, add the broth, rice and salt. Bring to a rolling simmer. Stir in the vinegar and ginger. Scrape any rice up from the bottom of the pot if it starts to stick.
- Reduce to a low simmer (medium heat) and continue to simmer while stirring occasionally until the rice until it begins to breakdown and become creamy in texture. This process will take about 45 minutes to an hour.
- Continue to simmer until the congee reaches the desired consistency: shorter time for a thinner congee (like cream of wheat) or longer for a thicker congee (like oatmeal).
- During the last few minutes of the congee cooking, heat a skillet to medium high heat. Fry enough quail eggs to top the number of bowls being served – at least two eggs per bowl. Set the fried eggs aside while frying the bacon.
- Fry the bacon until near crispy. Remove the bacon to a plate lined with paper towels and then carefully shape the bacon into a smile shape before it dries completely.
- Assemble the bowls by filling with congee then topping with fried quail eggs and crispy bacon. The congee will thicken up as it cools so feed it right away to your hungry army and don't forget to BE A MAN! Enjoy!
