- 10 oz. (284 g) ground lean pork
- 1 cup (240 ml) diced fresh shiitake mushrooms
- 2 tbsp (30 ml) soy sauce
- ½ tsp (2.5 ml) sugar
- 2 tsp (10 ml) Shaoxing wine
- 2 tsp (10 ml) vegetable oil
- ¼ tsp (1 ml) ground white pepper
- 1 tsp (5 ml) salt
- 1 cup (240 ml) jasmine rice, uncooked
- 6 cups (1.4 L) chicken broth
- 3 scallions, thinly sliced
- 2 tbsp (30 ml) thinly sliced fresh ginger
- 2 tbsp (30 ml) sesame oil, for garnish
- In a mixing bowl combine pork, mushrooms, soy sauce, sugar, Shaoxing wine, white pepper and vegetable oil.
- Place in refrigerator to marinade for 1-2 hours.
- In the meantime, rinse rice thoroughly under cold water.
- Place rice in a stock pot and add chicken broth and salt.
- Place over medium-high heat and bring to a boil.
- Once boiling, reduce heat to low and simmer uncovered for 90 minutes to 2 hours.
- Stir occasionally, and add water if needed while thickening.
- Once cooked, congee should have the consistency of porridge.
- Drain the pork of any excess liquid, then crumble into the congee.
- Once pork has been added, stir to break down the meat into small pieces as it is cooking.
- Bring to a simmer once again, and cook for 7-10 minutes or until pork is cooked.
- Taste test and adjust seasonings, if necessary, with salt. Adjust consistency by adding water, if needed.
- Serve congee hot, drizzled with sesame oil and garnished with scallions and ginger.