Congee with Stir-Fried Ground Pork

americastestkitchen.com

PennyBee19

subheading: Congee:

¾ cup long-grain white rice

1 cup chicken broth

¾ teaspoon table salt

subheading: Stir-Fried Pork:

8 ounces ground pork

¼ teaspoon table salt

⅛ teaspoon baking soda

1 garlic clove, minced

1 teaspoon minced fresh ginger

1 teaspoon soy sauce

1 teaspoon Shaoxing wine or dry sherry

1 teaspoon cornstarch

½ teaspoon sugar

¼ teaspoon white pepper

1 teaspoon vegetable oil

Scallions, sliced thin on bias

Fresh cilantro leaves

Dry-roasted peanuts, chopped coarse

Chili oil

Soy sauce

Chinese black vinegar

subheading: BEFORE YOU BEGIN:

Jasmine rice can be substituted for conventional long-grain white rice; do not use basmati. Rinsing the rice and leaving the Dutch over lid ajar prevents the rice from boiling over. We prefer the distinctive flavor of Chinese black vinegar here; look for it in with other Chinese ingredients at the supermarket or at Chinese markets. Congee provide a subtle savory background for flavorful toppings; the wider the variety of toppings, the more delicious it will be. Serve with Microwave-Fried Shallots, if desired. Jasmine rice can be substituted for conventional long-grain white rice; do not use basmati. Rinsing the rice and leaving the Dutch over lid ajar prevents the rice from boiling over. We prefer the distinctive flavor of Chinese black vinegar here; look for it in with other Chinese ingredients at the supermarket or at Chinese markets. Congee provide a subtle savory background for flavorful toppings; the wider the variety of toppings, the more delicious it will be. Serve with Microwave-Fried Shallots, if desired.

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