✤3/4 cup (135g) jasmine rice, rinsed
✤9 cups water + salt
✤1 cup chicken broth
✤8 oz ground pork
✤1 tbsp water
✤1/2 tsp salt
✤1/8 tsp baking soda
✤1 clove garlic, minced
✤1 tsp grated fresh ginger
✤1 tsp soy sauce/tamari
✤1 tsp Shaoxing wine
✤1 tsp cornstarch
✤1/2 tsp (2g) sugar
✤1 tsp vegetable oil
✤ Garnishes of choice, such as peanuts & green onion
❖Place rice in a Dutch oven. Add water, some salt & broth and bring to a boil. Reduce heat to maintain a vigorous simmer. Cover pot, tucking wooden spoon horizontally between pot & lid to hold lid ajar. Cook, stirring occasionally, until mix is thickened, glossy and reduced by half, 45-50 min.
❖In a medium bowl, toss pork, water, salt & baking soda until well combined. Add everything but the veg oil and mix until well combined.
❖Heat a wok on high heat until just starting to smoke. Add the vegetable oil and heat until just starting to smoke. Add pork and cook, breaking meat up, until no longer pink, about 5 min.
❖Serve over the congee and add toppings as desired.
