This was hubby's favorite dish during one of our trips. It was simple yet delicious, and I tried to recreate it from hubby's vivid memory/dreams of how it tasted.
He was reminded of this dish after I cooked lugaw. It wasn't exactly hard to make, but there was a lot of prepping involved. The dish was well worth it though, as we both enjoyed it immensely.
What you need:
- 1 cup rice
- 8 cups chicken broth
- 1/2 tablespoon Canola oil (for congee) + 1/2 tablespoon (for ground pork)
- 1 thumb-sized ginger, cut into matchsticks
- 3/4 pound ground pork
- 2 stalks green onion, chopped
- 2 teaspoons soy sauce
- 3 cloves of garlic
- 1/4 of a Vidalia onion, sliced
- 2 eggs, fried
- roasted garlic for garnish
What to do:
For the congee, just follow the procedures from my original entry.
While waiting for the congee to cook, start the ground pork toppings. Heat the remaining 1/2 tablespoon of Canola oil in a wok over medium-high heat. Saute the garlic and onion for about a minute, or until the onions are translucent. Add the ground pork and soy sauce. Cook until the pork is brown. Transfer to a container and cover to keep warm.
To serve, ladle congee in a bowl and top with the ground pork mixture and fried egg. Garnish with green onions and roasted garlic. Enjoy!
Tips, Tricks and Tweaks:
1. Reduce the amount of broth to 6 cups if you don't like soupy congee.
2. Use ground beef instead of ground pork.
3. Do it egg-drop soup style! Just crack egg on top of congee before serving. Make sure your congee is hot to ensure that the egg will cook. (Stay away, salmonella!)