1 cup short grain rice
2.5Ltr (10 cups) chicken stock
315g pork or beef rump or topside mixed with
1 cup spring onions finely chopped
1 cup water chestnuts finely chopped
1 tsp salt
1 tsp light soy sauce
bowl of chopped spring onions
small bowl of sweet cucumbers (char gwar)
small bowl of Sichuan preserved vegetables (optional)
small bowl finely shredded ginger
1 cup roasted peanuts (optional)
dark soy sauce with a few drops of sesame oil
Wash the rice in a small pot, drain off water, then work in with your fingers a little salt and peanut oil.
Let stand one hour.
Bring the stock to boil, add the rice, stirrring until it comes back to the boil. Reduce heat and simmer 2-3 hours.
In that time the rice completely breaks down and the congee has become thick and creamy.
Beat in the minced pork or beef mixture.
Cook a further 5 minutes
Adjust salt to taste, ladle into individual bowls.
Each person adds his/her own favourite condiments.
chef: elizabeth chong