Congee

Pork Congee - Chinese Recipes for All

What is congee?

Congee is a porridge made from rice that’s cooked down with a large amount of water. It’s simmered for a long time to get a nice, velvety texture. Depending on personal preference, it can be thick and creamy or a thinner, more watery consistency. Congee is a breakfast food from China

In Chinese Congee can be eaten at any meal and occasion, but interestingly, in Chinese tradition, it’s considered a bad omen to eat jook on Chinese New Year.

Congee has been consumed more than 3000 years ago, Porridge was originally made by the emperor by steaming and boiling rice. Congee porridge was used as a food for treatment by Chinese physician Zhang Zhongjing

Why did we chose congee as the topic?

Because in our own country we are no stranger to this food. We usually call this food "bubur". What is unique about this food is its name, "congee" in our country it is usually pronounced "Cong-e", it would be very disgusting if we said "today I want to have conge for breakfast". In our country, bubur is usually topped with shredded chicken, cakwe, nuts, etc. However, congee itself is usually filled with meat balls with added cornstarch, like the ingredients used to make dimsum/siomay, we never thought about it, right? bubur mixed with dimsum

Ingredients

For the pork balls:

  • 250g minced pork
  • 1 spring onion, finely chopped
  • 4 tbsp cornflour
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 tbsp soy sauce
  • 1/2tsp salt
  • 1/2 egg, beaten
  • A pinch of white pepper

For the dish:

  • 150g long grain rice 
  • 1500ml boiled water
  • 1-2 slices, ginger
  • 1/2 tsp salt, to taste
  • A pinch white pepper, or to taste
  • 1 spring onion, sliced

    Preparation

    1. Boil the water on kettle. 
    2. Cut slices of ginger and cut spring onions into thin slices.
    3. For the pork, prepare the spring onion and beat 1/2 egg.
    4. Put mince pork meat in a bowl. Add in the finely chopped spring onion, cornflour, sugar, sesame oil, soy sauce, salt and white pepper. Mix this together well. Then add in 1/2 beaten egg and mix.
    5. Roll enough pork (size according to taste) and set aside.

    Ready? Let's cook!

  • Add 1500ml of boiled water from the kettle, the rice and ginger into a saucepan on high heat. Stir it a little until it starts simmering.
  • Add the pork balls and stir until it simmers again. Turn down to low-medium heat. Place the lid on at an angle leaving room for steam to escape.
  • Simmer for 60-90 minutes. Give the congee a stir every 20 minutes. If you want to cook it till it feels creamy, like a thick soup. (If you like it thicker, simmer for full 90 minutes. If it is too thick add a little water to loosen it up).
  • Add salt and white pepper and stir in.
  • Serve with spring onion and soy sauce on the side to add to taste.


    • notes:

    You can replace pork with chicken or beef if you want to try making it

    that's all from us, we apologize if there are any errors in our presentation, thank you

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