Pork and Peanut Congee
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Ingredients
- 180 g long grain rice
- 250 g pork mince
- 50 g roasted peanuts, roughly chopped
- 1500 ml chicken stock
- 2 tbsp light soy sauce
- 3 spring onions, finely sliced
- 1 tsp sesame oil
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 394 kcal
- Protein
- 20.7 g
- Carbohydrate
- 38.6 g
- of which sugars
- 1.8 g
- Fat
- 17 g
- of which saturates
- 4.5 g
- Fibre
- 1.9 g
- Salt
- 4.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the long grain rice and chicken stock in a large pan and bring to the boil.
- 2
Turn the heat down to a gentle simmer and cook for 30 minutes, stirring occasionally, until the rice has broken down into a thick porridge.
- 3
Mix the pork mince with the light soy sauce, then stir it into the congee in small clumps and simmer for 8 minutes, until the pork is cooked through with no pink remaining.
- 4
Stir in the white pepper and season with a little salt, adding a splash of water if the congee is thicker than you like.
- 5
Ladle into bowls and scatter generously with the roasted peanuts and spring onions.
- 6
Finish with a drizzle of the sesame oil to serve.
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