Congee (Chinese Rice Porridge) with Stir-Fried Ground Pork
Soothing, simple to make, and endlessly versatile, China's iconic savory rice porridge should be part of your regular dinner—or breakfast—rotation.
A cookbook recipe exclusively for ATK Essential members from One-Hour ComfortGather Your Ingredients
CongeeKey Equipment
Before You Begin
Jasmine rice can be substituted for conventional long-grain white rice; do not use basmati. Rinsing the rice and leaving the Dutch over lid ajar prevents the rice from boiling over. We prefer the distinctive flavor of Chinese black vinegar here; look for it in with other Chinese ingredients at the supermarket or at Chinese markets. Congee provide a subtle savory background for flavorful toppings; the wider the variety of toppings, the more delicious it will be. Serve with Microwave-Fried Shallots, if desired.
Instructions
1.
FOR THE CONGEE: Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Drain well and transfer to Dutch oven. Add broth, salt, and 9 cups water and bring to boil over high heat. Reduce heat to maintain vigorous simmer. Cover pot, tucking wooden spoon horizontally between pot and lid to hold lid ajar. Cook, stirring occasionally, until mixture is thickened, glossy, and reduced by half, 45 to 50 minutes.
2.
FOR THE STIR-FRIED PORK: While rice cooks, toss pork, 1 tablespoon water, salt, and baking soda in bowl until thoroughly combined. Add garlic, ginger, soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper and toss until thoroughly combined.
3.
Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add pork mixture and cook, breaking meat into ¼-inch pieces with wooden spoon, until pork is no longer pink and just beginning to brown. Serve congee in bowls, spooning pork over congee and passing scallions, cilantro, peanuts, oil, soy sauce, and vinegar separately.
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