This is a congee infused with rich broth and tea to comfort one's soul. This is a great to make on a stove but better in a rice cooker.
Also, this meal gives a fuzzy feeling like of a blanket.
INGREDIENTS:
3 Tbsp salt
3 cups water
100g lean ground pork
1/2 cup uncooked rice, washed lightly
3 cups water
1 1/4 tsp Jasmine green tea
1 cup boiling water
2 Tbsp chopped peanuts
2 Tbsp chopped spring onions
2 Tbsp corn kernels
DIRECTIONS:
In a small pot or a saucepan, bring the 3 cups of water to a boil then drop the lean pork in. Cook for 20 minutes.
transfer to a different container, sprinkle a bit of salt to cover the meat and store covered in the fridge overnight.
Put the 6 cups water and rice to a boil. Turn heat to low then heat for 4-6 hours to further soften the rice. Stir the clear bottom of the pan from burnt rice.
When rice is sticky like glue, congee is almost ready.
Brew Jasmine green tea with warm water for 5 minutes.
Take pork from fridge and tear into shreds before putting it into the tea. Infuse for another 5 minutes.
Drain out the shredded pork and drop them into the congee. Mix.
Add the green tea slowly into the congee and constantly checking that the congee is not salty.
Pour congee into serving bowls and garnish if sesired.
Best served while hot.
I hope you loved the recipe. :)
source: http://betterteas.com/jasmine-congee-with-salted-pork/
In a small pot or a saucepan, bring the 3 cups of water to a boil then drop the lean pork in. Cook for 20 minutes.
transfer to a different container, sprinkle a bit of salt to cover the meat and store covered in the fridge overnight.
Put the 6 cups water and rice to a boil. Turn heat to low then heat for 4-6 hours to further soften the rice. Stir the clear bottom of the pan from burnt rice.
When rice is sticky like glue, congee is almost ready.
Brew Jasmine green tea with warm water for 5 minutes.
Take pork from fridge and tear into shreds before putting it into the tea. Infuse for another 5 minutes.
Drain out the shredded pork and drop them into the congee. Mix.
Add the green tea slowly into the congee and constantly checking that the congee is not salty.
Pour congee into serving bowls and garnish if sesired.
Best served while hot.
I hope you loved the recipe. :)
source: http://betterteas.com/jasmine-congee-with-salted-pork/
