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congee 1

15-minute Cantonese Congee

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Prep Time 15 minutes
Cook Time 25 minutes
Servings 5

Ingredients
  

  • ¾ cup japanese rice ($0.39)
  • 1620 ml water
  • 2 tbsp chicken powder ($0.39)
  • 300 g minced pork ($2.62)
  • 2 tbsp light soya sauce ($0.168)
  • 2 tbsp sesame oil ($0.268)
  • 1 tsp pepper ($0.091)
  • 5 stalks spring onion (chopped) ($0.50)
  • 49 g wanton wrapper (short lengths) ($0.30)

Instructions
 

  • Marinate minced pork with light soya sauce, sesame oil and pepper. Set aside.
  • In a big pot, add rice and 1620ml (9 rice cups) of water, and bring to a boil over high heat.
  • After 8-10 minutes, when rice grains are cooked through, turn off the heat. Use an immersion blender and blend till rice grains are no longer visible. Be careful at this stage as the hot liquid may splatter on you.
  • Turn heat back on and add marinated pork & ginger. Cook over medium-high heat for 3-4 minutes, stirring frequently. If congee is too thick, add some water to thin it down. If congee is too watery, cook for a little longer.
  • Meanwhile, deep fry wanton wrapper till golden brown. Remove and drain oil on kitchen towel. Garnish congee with spring onion and wanton wrapper.
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