Pork ‘n’ Mushroom Congee
Congee, one of the many comfort food for Asians. Many would consume congee all year round, some for breakfast and some on days when you don’t want to weigh your stomach down with anything too heavy. Congee is usually served as a light meal and listed on most dim sum menu. It’s also a common diet for infants and toddlers once they reached the stage to start solid food.
What i have here today is ultra simple. It’s been shaved down to the minimal for a quick meal with mainly pork and mushroom slices, few dried scallops and rice.
Ingredients (Serves 1-2 person)
200 grams lean pork
5 whole mushrooms
5 dried small scallops
1 thumb size ginger
1/2 cube of chicken/ikan bilis stock cubes
1 egg (optional)
1 cup of grain rice
1. Pork – Rinse and thinly sliced. Marinate meat with;
} 1 teaspoon of light soy sauce
} 1 teaspoon of oyster sauce
} Sprinkle some ground white pepper
} Pinch of salt
} Dash of sesame oil
} 1/2 teaspoons of corn starch
Leave it in the fridge for 15 mins to marinate.
2. Mushrooms – Rinse and thinly sliced.
3. Ginger – Peel and cut into strips.
4. Dried scallops – Rinse and steep in water for 5 mins.
5. Rice – Rinse and add 4 cups of water (about 1000ml).
1. Rinse rice. Add 4 cups (about 1000ml) of water to rice into a big enough pot for stirring. Bring it to a boil over high heat. Add chicken/ikan bilis stock cube, mushrooms, dried scallop and ginger. Leave it to boil before bringing heat down to simmer for 20 minutes. You will need to continuously stir the rice while simmering to break it down, as well as to prevent it from getting burned. Add water when necessary if it gets too dry/thick.
2. Add in the pork after the 20 mins is up and continue to stir. Add in seasoning – dash of sesame oil, light soya sauce, salt and pepper. Check taste and adjust the amount of seasoning to your preference. Stir and simmer for another 10 mins.
3. Add in raw egg and stir well to mix the egg with the congee. (This is optional, as i personally prefer it without the egg.)
4. Ready to be served.