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.
Ingredients
Scale
- 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
Instructions
- In a bowl combine minced pork, soy sauce and ginger. Form into really small meatballs then set it aside.
- In a pot add oil then sauté white parts of the spring onion together with shiitake mushrooms.
- Remove from pot then set it aside.
- Using the same pot, add more oil if needed then pan fry the meatballs until brown in colour.
- Remove from pot then set it aside.
- Pour water, chicken stock and reserved liquid from the mushroom, bring it to a boil then add the rice.
- Bring back to a boil then simmer in low heat and cook for 30 minutes.
- Add the meatballs, mushrooms and spring onions back together with the fish cake and fish sauce.
- 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.
- Season with salt and white pepper then divide into bowls.
- On each bowl place two slices of egg, fried peanuts, chilli oil then garnish it with green parts of the spring onions, then serve.