Congee is a rice porridge that has many variations. It can be made with chicken, beef or pork broth and includes other ingredients like ginger, green onions, garlic etc. The Cantonese style congee is known to have lean meat which makes it an ideal choice for your dieting needs. Lean pork pieces are cooked in the rice porridge until tender and soft. It tastes great when served with pickled vegetables like daikon radish (chai poh).
This recipe will serve 4-6 people depending on how much you want to eat!
Congee is a popular dish among Asians because it’s nutritious yet easy to prepare especially during cold weathers where having something hot in your stomach feels good. Con
prep: 25 mins cook: 45 mins total: 70 mins Servings: 4 Yield: 4 servings
½ cup chopped green onion
5 cups water
½ teaspoon salt
1 cup long grain white rice
1 hundred-year egg, minced
½ pound boneless pork loin roast
soy sauce to taste
1 ½ teaspoons oyster sauce
1 teaspoon vegetable oil
1 (1 inch) piece fresh ginger root, thinly sliced
1 salted (hard-cooked) duck egg, chopped
ground black pepper to taste
Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.
Per Serving: 344 calories; protein 20.2g; carbohydrates 38.9g; fat 11g; cholesterol 345.7mg; sodium 461.3mg.