The husband and I were both struck down by a flu bug last week (thank goodness the little’un escaped with nothing more than a runny nose! She’s a bullet, that one!) Both of us were feeling pretty sorry for ourselves, and some comfort food was in order.
This time, I started with a pork and carrot base for flavour, and then went for the bug-fighters. Lots of ginger, garlic and spinach and some goji berries too.
250g minced pork
3 tbsp light soy sauce
A few dashes of white pepper
200g rice (Any variety will do, I used long grain)
1 inch piece of ginger, peeled (I used a bit more than this, about 1.5 inches)
3-4 garlic cloves, peeled
1 carrot, peeled and sliced into chunks
1200g water (you can use stock for a richer flavour too but I don’t think it’s absolutely necessary)
Handful goji berries (you can buy these at health food stores but they’re much cheaper at the Asian grocers)
White pepper, soy sauce, sesame oil, fried garlic, fried shallots to taste (optional)
– Marinate the minced pork with the soy and pepper. Set aside for at least 20 minutes. I normally do this the day or morning before.
– Pop the rice in the TMX bowl and mill for 5 secs/speed 9.This is a LOUDDDD process, so if you have any infants around, put them somewhere else or be prepared to deal with them freaking out like I did!
– Set rice aside.
– Pop ginger, carrot chunks and garlic into the bowl and chop for 7 secs/speed 5 until finely minced.
– Add rice back into bowl, pour your water in and add in the goji berries, and cook for 12mins/100 degrees/reverse/speed 1 (MC off)
– Add in teaspoons of your mince, give the bowl a good stir, and cook for a further 12min/100/reverse/speed 1. Add your spinach in through the hole in the cover in the last 2 mins of cooking.
– Make sure your spinach is mixed in. The congee may appear a bit watery, but let it stand for a few minutes or so and it’ll thicken up.
Other variations I’ve tried:
– The original EDC cookbook version
– My normal congee
– Congee with an extra side
– What to do with your leftover meats!