Cantonese Lean Pork Congee Recipes
CANTONESE LEAN PORK CONGEE
This is a favorite brunch item served in dim sum restaurants.
Provided by Vivian Lee
Categories Breakfast Eggs
Time 1h10m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse and drain the rice, and place in a large pot. Stir in the salt and oil, and let stand for 5 minutes.
- Add the pork to the rice, and stir in the water. Bring to a boil, then simmer over medium heat for 15 minutes, or until the pork is cooked through. Remove the pork from the pot with a slotted spoon, and set aside. Continue to simmer the rice for 20 minutes. Chop the pork into small cubes, and mix with the salted egg and hundred-year egg.
- After the 20 minutes are up, stir the pork and egg mixture back into the congee along with the oyster sauce. Serve in bowls, and garnish with ginger and green onion. Have soy sauce and pepper on the side for seasoning.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 38.9 g, Cholesterol 345.7 mg, Fat 11 g, Fiber 1 g, Protein 20.2 g, SaturatedFat 3.1 g, Sodium 461.3 mg, Sugar 0.4 g
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- Wash the rice, drain, and transfer to a zip-loc bag or freezer-safe container. Leave it in the freezer for at least 8 hours.
- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
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