medtran49
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Congee
10 oz Ground Pork
1/2 cup Sushi Rice
3 to 3-1/2 cups chicken broth or vegetable broth
Congee Spice Mix
2 scallions/green onions
1 bunch Cilantro
2 cloves Black Garlic (the heads I get are 1.25 to 1.5 inch in size, I use the whole head)
2 Tbsp Soy Sauce
2 tsp Chinese Black Vinegar
1 Shallot
1/4 cup Coconut Palm Sugar
1/4 cup All-Purpose Flour
Oil for cooking and frying, vegetable, peanut or cannola
Congee spice mix - Spices can be obtained at most Asian markets
1/2 tsp ground galangal
1/2 tsp garlic powder
1/2 tsp ground ginger
1/2 tsp ground Lemongrass
1/4 to 1/2 tsp cayenne pepper (depending on spicy you like)
Optional: Serve with a 4-5 minute boiled egg, or egg done to your desire
Note: Please try and find black garlic. The recipe is so much better with the black garlic than regular garlic, though it can be substituted.
Directions
Peel the black garlic cloves. In a small bowl, use a fork to mash the black garlic into a paste; add 1 Tbsp of water and stir to combine.
Thinly slice the scallions, separating the white bottoms and green tops.
Pick the cilantro off the stems and discard the stems.
Peel and thinly slice the shallot into rings. Separate the rings and place in a bowl of cold water.
In a large saucepan, heat 2 tsp of oil on medium-high until hot. Add half the white parts of the scallions and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the rice is toasted and starts to crackle. Add 3 cups of broth; cook, stirring occasionally, 23 to 26 minutes, or until the rice is tender and creamy, adding additional broth if needed. It should have some broth to it, but not be real brothy. Remove from heat and season with salt and pepper to taste.
After the rice has cooked for about 5 minutes, in a large nonstick pan, heat 2 tsp of oil on medium to medium-high until hot. Add the ground pork and cook, frequently breaking the meat apart with a spoon, 1 to 3 minutes, or until nearly browned with a little pink remaining. Add half the soy sauce and the remaining white parts of the scallions and the remaining spice blend. Cook, stirring occasionally, 2 minutes or so until the meat is just barely cooked through. Transfer to a plate. Wipe out the pan.
Place the coconut palm sugar in the same pan used to cook the pork. Heat on medium without stirring, 2 to 3 minutes, or until melted and light amber in color. Be EXTREMELY careful when caramelizing because it will burn and be bitter in an instant. Remove from the heat and add the black vinegar, mashed black garlic mixture and remaining soy sauce. Stir until well combined. Add the cooked pork (along with any juices on the plate) and ¼ cup of water. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until well combined and heated through. Remove from heat.
Drain the shallot rings. Place the flour in a small bowl. Add the drained shallot rings to the bowl of flour and toss to thoroughly coat. In a small pan, heat a thin layer of oil on medium until hot. Tap any excess flour off the shallots. Add them to the pan in a single layer. Do not overcrowd. Cook in batches. Cook 30 seconds to 1 minute, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt.
Divide the congee and caramelized pork between 2 dishes. Top with the crispy shallots and green parts of the scallions. Garnish with the cilantro.
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