Thursday 5 April 2012


Chinese Minced Pork Congee/猪肉碎粥

Serves 4

Preparation & Cooking Time: 30 minutes

1. 2 cup sushi rice
2. 1 - 1.5 litre of water or stock (depending on whether you prefer your congee thick or thin)
3. 200g minced pork
4. 2 eggs
5. A handful of frozen shrimps to give it more sweetness (optional, if you don't use stock for the base)
6. 5 leaves of lettuce in bite size (optional)
7. 1 tsp oyster sauce (optional)
8. 1 stalk spring onions chopped as garnish
9. 1 - 2 tsp of garlic oil
10. 1 red chilli chopped as garnish (optional)

1. Boil rice with water until cooked and soft on high heat.
2. Turn down heat and add minced pork and stir until cooked.
3. Turn down heat further and add egg yolk and stir until egg yolk blended in with the congee and cooked.
4. Add oyster sauce, salt and pepper to taste.
5. Add lettuce and stir.
6. Dish into a bowl, sprinkle spring onions, a little garlic oil, soya sauce and chopped chilli.

Additional Information:
Joshua requested for rice porridge or congee today. So I made this. For Joshua's portion, I added his carrot cubes and oatmeal cubes as well to make it even more nutritious. I also added a handful of green peas. this dish is very versatile. Basically, you can also add any ingredients into the congee as you prefer. If you add fish, it would be fish congee. If you add chicken, it would be chicken congee. This is a one-pot dish and rather convenience.

You can use brown rice to make congee, but the consistency is hard to achieve and it takes a much longer time to cook, although it is more nutritious. However, you can increase the nutrition value of the traditional congee with the type of ingredients you add, such as adding more vegetables and using fish, for example.

The southern Chinese eat this with fried fritters as garnish. I also am unable to get fried fritters in Copenhagen, but it is not great loss, as it is not so healthy and I don't crave for it.

1 comment:

  1. Looks yummy!I usually use the normal white rice.


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