Chinese Rice Porridge (GF, Oil-Free)
Author: 
Serves: 2
 
Adapted from NoobCook
Ingredients
  • ¾ cup rice
  • 6 cups of water (we added 3 cups more afterwards)
  • 1 tbsp dried shrimp
  • 7 small pieces dried scallops
  • 1 tbsp dried anchovies
  • Thinly sliced pork (you can use ground pork as well!) - add however much you want
  • 2 slices ginger
  • Salt and Pepper for seasoning (Optional: soy sauce)
  • Garnish: Kimchi, Toasted Peanuts, Coriander, Spring Onions
  • Marinade:
  • Drizzle of GF soy sauce
  • Pepper
Instructions
  1. Place dried shrimp and dried scallops in a bowl. Pour hot water over it. Let it soak until the scallops for 20 minutes. Separate the scallops into thin strands.
  2. In another bowl, place pork and season with pepper and soy sauce. Set aside to marinade.
  3. Wash the rice several times. Let it soak for 15 minutes to soften the rice.
  4. In a large pot, sauté the rice, ginger, anchovies.
  5. Add in the dried shrimp, dried scallops. Measure out the water you soaked the dried scallop and shrimp in, and top with more water to make it exactly 6 cups.
  6. Bring it to a boil. Then remove the lid, reduce heat and let it simmer for about 20-25 minutes.
  7. Give it a stir occasionally to ensure the rice isn't sticking to the bottom. Continue to add water if you see that the congee is getting thicker again. (we prefer ours more watery, we added about another 3 cups in).
  8. Cook until you get the consistency you want.
  9. Then take out the anchovies. Add in the pork. Let it cook for a few minutes. Since ours was really thinly sliced pork, we only needed 1-2 minutes.
  10. Season the porridge with salt and pepper.
  11. Serve the congee hot with condiments of choice.
Notes
We served it with kimchi and pickled ginger. But other great toppings are spring onions, ginger, toasted peanuts, century egg.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/03/31/a-sick-meal-at-home-2/