Minced Pork and Shiitake Congee

Minced Pork and Shiitake Congee is a type of rice soup dish usually served for breakfast, it is prepared with minced pork, shiitake, fish cake, peanuts, boiled egg and rice.

Like pasta, pizza, risotto, fried rice and tacos, congee is so flexible you can use any ingredient (as long as it makes sense) you want, and it would turn out great. Just look at our recipe today, minced pork, fish cakes and shiitake, this would give a lot of flavour to this dish. But unlike those dishes that I mentioned congee is quite underrated and deserves some attention, don’t you think? I know a lot of people hated this dish especially those with fishy seafood smell concocted by Asian aunties but there are many variations that are palatable to the non-Asian palate. Which brings me to this dish, while its still as Asian as much as it is, ingredients used on this dish is quite common on Asian stir fries that we all love, so I suggest to those who don’t like congee give this recipe a try, as it might change your opinion.

Minced Pork and Shiitake Congee

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• Author: Raymund
• Prep Time: 25 mins
• Cook Time: 1 hour 15 mins
• Total Time: 1 hour 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Chinese

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Description

Minced Pork and Shiitake Congee is a type of rice soup dish usually served for breakfast, it is prepared with minced pork, shiitake, fish cake, peanuts, boiled egg and rice.

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Ingredients

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• 1 1/2 cup jasmine rice
• 4 cups water
• 4 cups chicken stock
• 250 g minced pork (25% fat)
• 1 cup sliced fish cake
• 4 pcs dried shiitake mushrooms, rehydrated in 1 cup water then sliced, reserve liquid
• 6 pcs boiled eggs, cut in half
• 1 cup fried peanuts
• 1 tbsp fish sauce
• 4 stalks spring onions, chopped, white and green parts separated
• 1 tbsp finely grated peeled ginger
• oil
• salt
• white pepper
• chili oil

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Instructions

1. In a bowl combine minced pork, soy sauce and ginger. Form into really small meatballs then set it aside.
2. In a pot add oil then sauté white parts of the spring onion together with shiitake mushrooms.
3. Remove from pot then set it aside.
4. Using the same pot, add more oil if needed then pan fry the meatballs until brown in colour.
5. Remove from pot then set it aside.
6. Pour water, chicken stock and reserved liquid from the mushroom, bring it to a boil then add the rice.
7. Bring back to a boil then simmer in low heat and cook for 30 minutes.
8. Add the meatballs, mushrooms and spring onions back together with the fish cake and fish sauce.
9. Give it a mix then continue to simmer for 15 more minutes in low heat. Add water more water to adjust to the consistency you want but it should be soupy.
10. Season with salt and white pepper then divide into bowls.
11. On each bowl place two slices of egg, fried peanuts, chilli oil then garnish it with green parts of the spring onions, then serve.

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