Rice congee with meatballs

Main Dish
4 servings
25 min
20 min
Very Easy


Number of serving: 4
200 g long grain rice, washed

7 cups water

2 teaspoons chicken stock granules or 1 chicken cube

2 cm ginger, skinned and smashed lightly

1 teaspoon salt or to taste

1/2 teaspoon teaspoon ground white pepper

200 g minced pork with a bit of fat in it

2 Tbsp sliced green onion

2 Tbsp sliced coriander

2 Tbsp sliced chinese celery

1 Tbsp finely minced fresh ginger

6 waterchests, chopped into small pieces

2 Tbsp chinese preserved turnip, finely minced

2 teaspoon sesame oil

2 teaspoon light soy sauce

1/2 teaspoon salt

1 teaspoon ground white pepper

2 teaspoon chinese wine

1 Tbsp corn flour

Fried shallots

Sliced green onion and chinese celery

A drizzle of sesame oil

Dash of ground white pepper


  • Place all ingredients for the congee into an electric rice cooker and cook using the congee mode. Stir occassionally.
  • Mix all ingredients for the meatballs into a large bowl. Stir to combined all the seasoning. Using your hands, shape the balls into 3/4 size of ping pong balls. You can make this ahead and keep in the refrigerator in a air-tight container.
  • Once the congee starts to thicken, drop in the meatballs. Cover the rice cooker and cook until meatballs are done.
  • To serve, dish hot congee into bowls and sprinkle with garnishings.


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