Name: Congee with pork and roasted peanuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 1 cup (200g) short grain rice; 1/2 teaspoon salt; 8 cup water; 1 tablespoon oil; 4 clove garlic, finely chopped; 200 gram pork fillet, finely sliced; 1/3 cup (45g) unsalted, roasted peanuts; 1 long red chilli, finely sliced; 4 green onions (shallots), finely sliced; 1/2 cup coriander leaves; soy sauce, sesame oil, to serve

Ingredients

1 cup (200g) short grain rice

1/2 teaspoon salt

8 cup water

1 tablespoon oil

4 clove garlic, finely chopped

200 gram pork fillet, finely sliced

1/3 cup (45g) unsalted, roasted peanuts

1 long red chilli, finely sliced

4 green onions (shallots), finely sliced

1/2 cup coriander leaves

soy sauce, sesame oil, to serve

Method

1.Place rice, salt and water in a large saucepan on medium heat and bring to boil, stirring often. Reduce heat a little, if necessary, to keep rice at a brisk simmer. Half-cover with lid, so congee doesn’t bubble up and spill over. Cook, 30-40 minutes, until rice is very soft and there is little distinction between liquid and solid.

2.Meanwhile, heat oil in a wok or frying pan on medium. Stir-fry garlic and pork, 3-4 minutes, until browned and cooked through. Stir into congee and season to taste.

3.Place remaining ingredients in piles on a platter, with soy sauce and sesame oil to side. To serve, ladle congee into soup bowls and let everyone help themselves to garnishes.

You could replace the pork with chicken thigh fillets, if you like. Or, slide sliced raw white fish into bowls and ladle boiling congee over the top to cook. For a richer flavour, try replacing the water with chicken stock. Make a quick congee by covering leftover cooked white rice with stock and simmering for 15 minutes, until thick.
Note

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Ingredients

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