Cinnamon Congee
From cinnamon007 11 years ago
- 60 to make
- Serves 2
This favorite Asian breakfast recipe is taken to another level with a hint of healthy Ceylon Cinnamon, salty and spicy pork and the refreshing taste of Bok Choi. The perfect winter antidote for stress, hangovers and the winter blues.
Ingredients
- Ingredients (For rice Congee) shopping list
- 1/2 cup white rice shopping list
- 7 cups water shopping list
- 1 teaspoon garlic, minced shopping list
- 1 teaspoon ginger, minced shopping list
- 1 teaspoon oyster sauce shopping list
- 1 tablespoon soy sauce shopping list
- 1 teaspoon black pepper shopping list
- 8 small bok choi shopping list
- Ingredients (For pork) shopping list
- 1 lb pork chops chopped into small pieces shopping list
- 1 teaspoon minced garlic shopping list
- 1 teaspoon ginger shopping list
- 1 tablespoon soy sauce shopping list
- 1 tablespoon paprika shopping list
- 1 tablespoon oil shopping list
- 2 teaspoons salt shopping list
- Garnish : 2 tablespoons fried shallots shopping list
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.
People Who Like This Dish 1
- CookWithAnna Bedford, United Kingdom
- cinnamon007 Nowhere, Us
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