My house always begins with making stock. I favor pork stock because its easier to make and there are less hazards from small bones. Making chicken stock requires straining and its easier to have stringy meat, although the flavor is cleaner. Feel free to use canned broth and skip steps 1-5.
1.5 pounds pork bones (my super market carries neck, mom gets the spine - anything goes)
1 onion, small diced
1 rib celery, small diced
3 thick coins ginger
3 cloves garlic, slightly smashed
1.5 cups dry rice
6-8 mushrooms, sliced
Topping (per serving):
1/2 scallions, sliced thinly
1 teaspoon sesame seeds
1 onion, small diced
1 rib celery, small diced
3 thick coins ginger
3 cloves garlic, slightly smashed
1.5 cups dry rice
6-8 mushrooms, sliced
Topping (per serving):
1/2 scallions, sliced thinly
1 teaspoon sesame seeds
- Take a large pot and heat on high for a minute.
- Sear the pork bones until browned on all sides.
- Turn the heat to medium. Add in the chopped onion, celery, ginger, and garlic. Scrape the brown bits from the bottom of the pot. (If it seems too difficult, add in a tablespoon or two of rice wine or water.
- When the onions are translucent and cooked through, add water to cover the contents of the pot. Turn heat to low and let it simmer for an hour.
- 30 min before dinner, uncover the pot and check the water level. Add more to cover the contents of the stock.
- Optional step: Remove the pork bones. And separate the meat. From the bones. Put the meat into a bowl and shred. Discard bones.
- Add the uncooked rice and stir. Let the pot simmer, covered for 30 minutes, stirring every 5 minutes. At the end, as the rice is cooked and the rice begins to break into smaller grains, you will need to stir more often
- because the bottom will stick. I like my congee thick, about oatmeal consistency. If you like it thinner, you can always cook shorter or add more water.
- Serve topped with scallions and sesame seeds.
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