Notes: You can also start with cooked rice, adding chicken broth and adjusting the amount of liquid to achieve the desired consistency. Make sure to stir while rice is cooking so it doesn't burn on bottom of pot. When the rice has swelled, I mash it a bit to help it break down. There are many variations on this dish such as those that include sliced fish, egg, century egg, and hot chilies. Leftovers can be reheated.
- 1 cup rice
- 6 cups homemade or store-bought low sodium chicken stock
- 1 inch piece ginger, sliced thick
- 1 to 2 cups water
- Kosher salt
- 4 shallots, sliced into thin rings
- 6 tablespoons vegetable oil
- 8 ounces ground pork
- 1 bunch green onions, sliced for garnish
- White pepper to taste
In heavy bottomed saucepan over medium heat, bring rice, chicken broth, ginger, and 1 teaspoon salt to simmer. Reduce heat to low and gently simmer, stirring and gently mashing occasionally, until rice is softened, broken down, and mixture is creamy and the consistency of porridge, 60 to 75 minutes. Add water to adjust consistency as it cooks.
While rice is cooking, prepare the shallots and pork. In skillet, heat oil with shallots over medium heat. Cook, stirring, until shallots are golden and crispy, about 5 minutes, adjusting heat so the shallots don't burn. Pour the shallots and oil into a bowl.
In same unwashed skillet, cook pork with 1/4 teaspoon salt over medium heat until cooked through and browned, breaking up the pork into small pieces as it cooks, about 4 minutes.
When porridge is ready, stir in pork and season to taste with salt. Ladle into bowls and top with shallots (and shallot oil to taste) and green onions. Sprinkle with white pepper to taste.
heavy bottomed saucepan