Pork & Shrimp Congee (Rice Porridge)
Ingredients
Congee (Rice Porridge)
- 1/2 cup uncooked white rice
- 1 tbsp canola oil
- 1/4 lb ground pork
- 8 medium shrimps
- 5 cups water
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1 tsp chicken broth powder
Toppings
- fried shallots to taste
- soy sauce to taste
- sesame oil to taste
- 2 salted duck eggs cut into bite-sized pieces
- green onions to taste
Instructions
- Add the uncooked white rice into a strainer and wash the rice by running cold water through the strainer until the water runs clear. Drain off excess water and set aside.
- In a large pot, heat the canola oil on medium high heat and add in the ground pork. Stir-fry while separating the grand pork into small pieces and let cook for about 3 minutes. Add in the washed uncooked white rice and stir fry to combine well. Add in the water and cover. Let simmer on medium low heat for about 50 minutes while stirring occasinally to avoid the rice from sticking to the pot. After about 50 minutes, the texture should be thicker and the rice grains should be soft and almost blend together with the thickened soup. Remove from heat. Note: The congee will get thicker as you let it cool. If it gets too thick, you can add a little bit of warm water.
- Serve congee in a bowl and add toppings to taste.