- 1 cup raw long-grain white rice, rinsed
- 7 cups chicken or vegetable stock
- 1/2 teaspoon kosher or sea salt, plus more for seasoning
- One-inch knob of ginger, peeled and sliced thin
- 2 tablespoons extra-virgin olive oil
- 1 pound pork shoulder, cut into 1/2-inch pieces
- 3 cloves garlic, minced
- 1 tablespoon fish sauce
- 2 tablespoons chili garlic sauce, or more to taste
- 1/4 cup chopped cilantro
How to make this recipe
- In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom.
- While congee is coming to a boil, heat a large skillet on medium-high heat. Add the oil, and then stir in the pork and garlic. Cook the pork for about 10 minutes or until browned. Stir in the fish sauce, and then remove pan from the heat.
- When the congee comes to a boil, add the pork and all the drippings from the skillet.
- Simmer the congee for about 1 hour or until the congee is thickened and creamy and the pork is tender. Add the chili garlic sauce and additional salt to taste. Garnish with cilantro and serve hot.
As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.