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

Name: Congee (Rice Porridge) with Minced Pork and Crispy Shallots Recipe
Total time: 75 min
Yield: 4
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

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.

Singapore Stories: Congee (Rice Porridge) with Minced Pork and Shallots

Prep: 0 mins

Active: 20 mins

Total: 75 mins

Serves: 3 to 4 servings

Rate & Comment

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.

Special equipment

heavy bottomed saucepan

This Recipe Appears In

Nutrition Facts (per serving)
472	Calories
32g	Fat
24g	Carbs
22g	Protein

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.