ReceptnaptárCongee (rice porridge with pork and ginger)
Cantonese rice porridge (congee) with ginger and pork: slow-cooked, creamy, light and savoury, a breakfast also given to people recovering from illness in China.
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Ingredients
Method
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- Wash the rice in cold water until the water runs clear, then drain.
- In a large pot, bring the rice to the boil with the stock and sliced ginger, then simmer over a low heat with the lid ajar for 45-50 minutes, stirring every 10 minutes so it doesn't catch.
- Meanwhile, mix the pork with the soy sauce and cornflour and leave for 15 minutes.
- If the porridge is too thick, add hot water; it is ready when the grains have broken down into a creamy porridge you can eat with a spoon. Season with salt.
- Stir in the pork and cook for 5 minutes until done.
- Ladle into bowls and serve with sesame oil, spring onion, ginger matchsticks and white pepper to taste.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Freezing the washed, drained rice overnight beforehand makes it break down much faster.
- It can be made from leftover cooked rice: 1 part rice to 4-5 parts stock, about 20 minutes.
Frequently asked questions
How much liquid does congee need?
About 7–8 parts liquid to 1 part rice; less for a thicker porridge, more for a soupier one.
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