Rice congee with meatballs

Ingredients

• 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

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Preparation

• 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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