🍲 Vegetable Congee with Minced Pork
🎯 Difficulty: Easy
⏱️ Time: 40–45 minutes
🍽️ Servings: 2
🔥 Estimated Calories: ~350–400 kcal per serving
🧂 Ingredients
- Rice (white or jasmine): 1/2 cup (~180 kcal)
- Minced pork: 100g (~250 kcal)
- Carrot (chopped): 1/2 medium (~25 kcal)
- Cabbage (shredded): 1 cup (~20 kcal)
- Ginger (sliced): 1 tbsp (~5 kcal)
- Garlic (minced): 1 clove (~5 kcal)
- Chicken broth (or water): 4 cups (~20 kcal)
- Soy sauce: 1 tbsp (~10 kcal)
- Salt & pepper: to taste
- Green onions (chopped, optional): 1 tbsp (~5 kcal)
- Sesame oil (optional): 1 tsp (~40 kcal)
👨🍳 Step-by-step Instructions
Step 1: Prepare the Rice
Rinse the rice under cold water until the water runs clear.
Step 2: Cook the Pork
In a large pot, heat a little oil over medium heat. Add the minced pork and cook until browned. Break it apart with a spoon. Set aside.
Step 3: Sauté Aromatics
In the same pot, add ginger and garlic. Sauté for 1–2 minutes until fragrant.
Step 4: Make the Congee
Add the rice, chicken broth (or water), and soy sauce to the pot. Stir and bring to a boil. Reduce the heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
Step 5: Add Vegetables
Add the chopped carrots and shredded cabbage to the pot. Stir well and cook for another 10–15 minutes, until the vegetables are tender and the rice has softened.
Step 6: Final Touches
Stir in the cooked minced pork and adjust seasoning with salt and pepper to taste. Optionally, drizzle with sesame oil for extra flavor.
Step 7: Serve
Serve hot, garnished with chopped green onions if desired.
💡 Tips
- You can use any vegetables like peas, corn, or spinach for variation.
- For a richer taste, use pork bone broth or beef broth instead of chicken.
- Adjust the consistency by adding more broth or water if needed.
- Leftovers can be stored in the fridge for 1–2 days, and the congee will thicken over time. Simply add water or broth to loosen it when reheating.
