How to make it

  • Cooking in a Rice cooker:
  • Dump all ingredients (except fried shallots) into a rice cooker with 6 cups of water, turn it on and stir occasionally, until congee is smooth and no longer grainy. Add the washed Bok Choi to the rice cooker about 40 minutes into the cooking. Let it cook for another 10 minutes and then turn off the rice cooker See Photo. Make the rice is a soup like consistency..
  • Cooking on a Stovetop:
  • Combine all ingredients in a medium saucepan, bring to boil over medium heat then turn down heat to low and let simmer until water has been absorbed.
  • Note : You need to have a mushy soup like consistency which means you need to turn off the rice cooker after about 50 minutes depending on your type of rice cooker. Do not leave the rice cooker on as it will just cook until all the water has evaporated. You don't want that as congee need that soup like consistency.
  • Cooking the Pork
  • Dice Pork into small cubes See Photo
  • Mix garlic, ginger,soy sauce,paprika, salt with the cubed pork in a bowl See Photo
  • Heat a tablespoon of oil in frying pan (about 7 minutes) on medium heat
  • Fry the pork for 10 minutes stirring frequently See Photo
  • Serving Directions
  • With a ladle pour the congee and Bok Choi into a bowl. Sprinkle with fried pork, black/white pepper, a few drops of sesame oil and fried shallots just before serving. See Photo
  • Notes:
  • Do not exceed the amount of ingredients specified. Too much ginger will give you gas and too much garlic will leave you smelling of garlic See Photo. One Ceylon Cinnamon stick is the maximum. Do not add more than a teaspoon of salt to the congee. You want it to taste plain. The plain congee will contrast well with the salty pork and the fired shallots (available at any Chinese store) will give it a nice crunchy taste.

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