Congee (Rice Porridge) with Minced Pork and Crispy Shallots Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 30, 2018
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Photograph: Yvonne Ruperti

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.

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Recipe Facts

4.5

(2)

Prep: 0 mins
Active: 20 mins
Total: 75 mins
Serves: 3 to 4 servings

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Ingredients

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Special equipment

heavy bottomed saucepan

This Recipe Appears In

Nutrition Facts (per serving)
472 Calories
32g Fat
24g Carbs
22g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 472
% Daily Value*
Total Fat 32g 41%
Saturated Fat 6g 30%
Cholesterol 53mg 18%
Sodium 1357mg 59%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 22g
Vitamin C 10mg 49%
Calcium 82mg 6%
Iron 3mg 15%
Potassium 767mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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