70 minutes
A hearty and comforting rice porridge cooked with ginger, garlic, and ground pork, garnished with fresh herbs and served with a side of spicy sambal oelek.
Low-Sodium Chicken Broth
cups
Long Grain White Rice
cups
cups
Fresh Ginger, Peeled, cut into matchsticks
pieces
Garlic Clove, Thinly sliced
each
Ground Pork
0 lb
tablespoons
to taste
Fresh Cilantro, Chopped
sprinkling
Scallions, Thinly sliced
sprinkling
Hot Red Chiles, Thinly sliced
sprinkling
Sambal Oelek
to taste
1. Simmer Rice in Broth
In a large saucepan, combine the chicken broth and rice. Bring the mixture to a gentle simmer, allowing the rice to slowly break down and thicken the broth over 45 minutes.
2. Fry Ginger and Garlic
Heat the canola oil in a medium skillet over medium heat. Add the ginger matchsticks and sliced garlic, frying them until they are golden and crispy, about 5 minutes. Remove with a slotted spoon and let them drain on a paper towel-lined plate.
3. Cook Ground Pork
In the same skillet, cook the ground pork over medium-high heat, stirring frequently. Once the pork is no longer pink, add the soy sauce and cook for another 2 minutes. Transfer the cooked pork into the saucepan with the congee, stirring gently and seasoning with salt to taste.
4. Serve Congee
Ladle the hot congee into bowls. Garnish with the crispy ginger and garlic, fresh cilantro, scallions, and red chiles. Serve with a dollop of sambal oelek.
Opt for jasmine or short-grain rice for a creamy texture, and consider pre-soaking the rice for 30 minutes to help it break down faster.
Adjust liquid amounts as needed, keeping in mind that congee thickens as it cools.
Use a rich homemade chicken or pork broth as the base and add a splash of fish sauce or soy sauce for an umami flavor boost.
Add ginger early to infuse the broth and add freshly grated ginger before serving for freshness and zing.
Use garnishes like scallions, cilantro, fried shallots, and peanuts to provide contrast in texture and flavor.
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