Ease of preparation rating: Easy
Yield: 4 servings
Ingredients:
10 oz. (284 g) ground lean pork
1 cup (240 ml) diced fresh shiitake mushrooms
2 tablespoons (30 ml) soy sauce
½ teaspoon (2.5 ml) sugar
2 teaspoons (10 ml) Shaoxing wine
2 teaspoons (10 ml) vegetable oil
¼ teaspoon (1 ml) ground white pepper
1 teaspoon (5 ml) salt
1 cup (240 ml) jasmine rice, uncooked
6 cups (1.4 L) chicken broth
3 scallions, thinly sliced
2 tablespoons (30 ml) thinly sliced fresh ginger
2 tablespoons (30 ml) sesame oil, for garnish
Method:
In a mixing bowl combine pork, mushrooms, soy sauce, sugar, Shaoxing wine, white pepper, and vegetable oil.
Place in refrigerator to marinade 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.
