Rice Congee with Pork Meat Balls

Yields4 Servings

Rice congee
 1 cup jasmine rice
 1 cup sticky rice
 8 cups water
Pork meat balls
 300 g minced pork
 5 coriander roots
 2 garlic cloves
 1 tbsp black pepper
 1 tsp salt
 2 tbsp corn starch
 4 tbsp cold water
 2 tbsp seasoning sauce
Seasoning and garnishing
 4 red chillies, sliced
 8 tbsp rice vinegar
 8 tbsp soy sauce
 2 tsp chilli powder
 2 tsp grounded black pepper
 4 tsp fried garlic
 2 tbsp julienned ginger slices
 2 tbsp chopped chives
 1 soft boiled egg or century egg (optional)

1

Soak the sticky rice for 20 minutes. Rinse and add the jasmine rice. Rinse with water twice. Transfer to rick cooker. Add water. Cook using congee program. If you don't have a rice cooker, cook in a non-stick pot at low-medium heat for 40 minutes. Stir occasionally.

2

Add the coriander roots, garlic, black pepper and salt into a mortar. Pound until smooth. Leave aside.

3

In a big bowl, mix corn starch and water until completely dissolved. Add seasoning sauce. Mix well. Add the coriander paste and mix well. Add minced pork and rub until it is mixed nicely with the sauce. Marinate for 20 minutes. Shape into bite-size meat balls. Add to the rice congee. Cook in the rice cooker using the congee program or at a low-medium heat for 40 minutes. Stir occasionally.

4

Pour vinegar in a small bowl. Add the sliced chillies. Leave aside.

5

Serve a portion of rice congee in a bowl. Garnish with 1tsp of julienned ginger slices, 1tsp of chopped chives, 1tsp of fried garlic, 1/2 tsp of grounded black pepper, 1/2 tsp of chilli powder, 2Tbsp of soy sauce. Serve hot. When you eat, mix everything together. You can always adjust the taste as you like. Add a soft boiled egg if you want even more protein. Alternatively, you can add century egg slices to the congee; it is very common in Hong Kong and Macau. Make it as you like. Cooking is about inspiration. A recipe is just a suggestion!

Ingredients

Rice congee
 1 cup jasmine rice
 1 cup sticky rice
 8 cups water
Pork meat balls
 300 g minced pork
 5 coriander roots
 2 garlic cloves
 1 tbsp black pepper
 1 tsp salt
 2 tbsp corn starch
 4 tbsp cold water
 2 tbsp seasoning sauce
Seasoning and garnishing
 4 red chillies, sliced
 8 tbsp rice vinegar
 8 tbsp soy sauce
 2 tsp chilli powder
 2 tsp grounded black pepper
 4 tsp fried garlic
 2 tbsp julienned ginger slices
 2 tbsp chopped chives
 1 soft boiled egg or century egg (optional)

Directions

1

Soak the sticky rice for 20 minutes. Rinse and add the jasmine rice. Rinse with water twice. Transfer to rick cooker. Add water. Cook using congee program. If you don't have a rice cooker, cook in a non-stick pot at low-medium heat for 40 minutes. Stir occasionally.

2

Add the coriander roots, garlic, black pepper and salt into a mortar. Pound until smooth. Leave aside.

3

In a big bowl, mix corn starch and water until completely dissolved. Add seasoning sauce. Mix well. Add the coriander paste and mix well. Add minced pork and rub until it is mixed nicely with the sauce. Marinate for 20 minutes. Shape into bite-size meat balls. Add to the rice congee. Cook in the rice cooker using the congee program or at a low-medium heat for 40 minutes. Stir occasionally.

4

Pour vinegar in a small bowl. Add the sliced chillies. Leave aside.

5

Serve a portion of rice congee in a bowl. Garnish with 1tsp of julienned ginger slices, 1tsp of chopped chives, 1tsp of fried garlic, 1/2 tsp of grounded black pepper, 1/2 tsp of chilli powder, 2Tbsp of soy sauce. Serve hot. When you eat, mix everything together. You can always adjust the taste as you like. Add a soft boiled egg if you want even more protein. Alternatively, you can add century egg slices to the congee; it is very common in Hong Kong and Macau. Make it as you like. Cooking is about inspiration. A recipe is just a suggestion!

Rice Congee with Pork Meat Balls

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