The first time I had congee was at a hole-in-the-wall dim sum place in San Francisco. I was blown away by how much flavor and comfort could come from a simple bowl of broken-down rice and chicken stock. In the years since, I've learned to make it myself—a process that seemed daunting at first but is actually the easiest. This version, a perennial favorite, marries the spicy-tangy flavors of hot and sour soup with the rice porridge for a warming meal that's perfect for chilly winter nights (and mornings! Try topping any leftover congee with a poached egg for the best breakfast ever).
Ingredients
6 oz shiitake mushrooms
½ lb pork loin
1 tsp sesame oil
1 Tbsp olive oil
48 oz. chicken stock
¾ cup frozen, rinsed sushi rice
2 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
Salt to taste
Green onion, chopped
Chili crisp
Directions
Rinse the rice well, then put it in a resealable bag and freeze it for at least 8 hours. Since the rice will absorb water, and water expands when frozen, the rice will break down more quickly when cooked, thus saving time. Thanks to The Woks of Life for this trick!
Chop the pork into pieces about 1” long and ½” thick, then toss with 1 tablespoon of soy sauce until it’s well coated. Let that hang out for a few minutes.
Bring the chicken broth to a boil. Stir in the frozen rice and bring the whole thing back to a boil. Turn the heat down until just barely simmering, cover and cook for 15–20 minutes, stirring occasionally to keep the rice from sticking to the bottom of the pan. It’s important that the rice be barely boiling so that it can break apart and get nice and starchy.
While the rice cooks, add the olive oil to a pan over medium-high heat. Thinly slice the mushrooms, then add half of them and toss to coat with oil. Cook undisturbed until browned on the bottoms. Season with sprinkle of salt and toss, letting them brown a bit more. Remove from the heat and repeat with the remaining mushrooms, adding more olive oil if needed. (The three keys to browning mushrooms are: don't crowd the pan, don't stir until browned, and season at the end!) Set the mushrooms to the side.
Heat the sesame oil in the pan over medium-high heat and add the pork along with any soy sauce in the bowl. Let brown on one side, then stir occasionally until all the liquid has evaporated and the pork is cooked through. Take the pork off the heat and reserve.
To serve, mix the remaining 1 tablespoon of soy sauce with the rice vinegar. Drizzle it over the congee along with the chili oil. Top with cooked pork, mushrooms and plenty of sliced green onion.
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