serves
4
prep
15 minutes
cook
2:10 hours
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
2:10
hours
difficulty
Easy
level
Ingredients
- 300 g ground lean pork
- 1 cup diced fresh shiitake mushrooms
- 2 tbsp soy sauce
- ½ tsp sugar
- 2 tsp Shaoxing wine
- 2 tsp vegetable oil
- ¼ tsp ground white pepper
- 1 tsp salt
- 1 cup jasmine rice, uncooked
- 6 cup (1.5 L) chicken broth
- 3 scallions, thinly sliced
- 2 tbsp thinly sliced fresh ginger
- 2 tbsp sesame oil, for garnish
Marinating time: 2 hours
Instructions
- In a mixing bowl combine pork, mushrooms, soy sauce, sugar, Shaoxing wine, white pepper, and vegetable oil. Place in refrigerator to marinate for 1-2 hours.
- In the meantime, rinse rice thoroughly under cold water. Place rice in a stock pot and add chicken broth and salt. Place over medium-high heat and bring to a boil. Once boiling, reduce heat to low and simmer uncovered for 90 minutes to 2 hours.
- Stir occasionally, and add water if needed while thickening.
- Once cooked, congee should have the consistency of porridge.
- Drain the pork of any excess liquid, then crumble into the congee. Once pork has been added, stir to break down the meat into small pieces as it is cooking. Bring to a simmer once again, and cook for 7-10 minutes or until pork is cooked. Taste test and adjust seasonings, if necessary, with salt. Adjust consistency by adding water, if needed.
- Serve congee hot, drizzled with sesame oil and garnished with scallions and ginger.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
