Ingredients with Measurements:
- 1 cup of rice
- 6 cups of water
- 1 lb of pork shoulder, diced
- 1 tablespoon of vegetable oil
- 1 tablespoon of ginger, minced
- 2 cloves of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of fish sauce
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a large pot, bring the water to a boil.
3. Add the rice to the pot and stir.
4. Reduce the heat to low and let the rice simmer for 30 minutes, stirring occasionally.
5. In a separate pan, heat the vegetable oil over medium-high heat.
6. Add the diced pork shoulder and cook until browned.
7. Add the minced ginger and garlic to the pan and cook for 1-2 minutes.
8. Add the soy sauce and fish sauce to the pan and stir to combine.
9. Add the pork mixture to the pot of rice and stir to combine.
10. Let the congee simmer for an additional 10-15 minutes, or until the rice has broken down and the mixture has thickened.
11. Season with salt and pepper to taste.
12. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 35g
Protein: 25g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
Variations:
- Add vegetables such as carrots, mushrooms, or bok choy to the congee.
- Use different types of meat such as ground pork or sliced beef.
- Add a beaten egg to the congee for a creamier texture.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the congee from becoming too thick.
- Stir the congee occasionally to prevent it from sticking to the bottom of the pot.
- Adjust the seasoning to taste by adding more soy sauce or fish sauce if desired.
Storage instructions:
Refrigerate leftover congee in an airtight container for up to 3 days.
Reheating instructions:
Reheat the congee in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the congee in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Serve with steamed vegetables such as broccoli or green beans.
- Pair with a side of pickled vegetables or kimchi.
Suggested side dishes:
Steamed vegetables, pickled vegetables, kimchi
Troubleshooting advice:
- If the congee becomes too thick, add more water or broth to thin it out.
- If the congee is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover congee in the refrigerator within 2 hours of cooking.
Food history:
Congee is a traditional Asian rice porridge that has been eaten for centuries. It is a popular breakfast dish in many countries, including China, Japan, and Thailand.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish for breakfast, lunch, or dinner.
Related Categories
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Region: Chinese
Taste: Savory, Porky, Umami, Ricey, Comforting