Name: Rice congee with meatballs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: en
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

Rice congee with meatballs

Main Dish

4 servings

25 min

20 min

Very Easy

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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Rice congee with meatballs

Ingredients

Preparation

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