Sunday Supper & More

Congee (rice porridge)

(Karoline Boehm Goodnick for The Boston Globe)
March 17, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

1 teaspoon vegetable oil
1 piece (1 inch) fresh ginger, finely chopped
2 cloves garlic, finely chopped
5 scallions, thinly sliced
1 1/2 cups adobo pork and cooking juices
1 quart chicken stock
2 cups water
4 cups cooked rice
1/4 cup soy sauce
Salt and pepper, to taste
Sesame oil (for sprinkling)

1. In a large flameproof casserole, heat the oil over high heat. Add ginger, garlic, and half the scallions. Cook, stirring often, for 3 minutes.

2. Add the pork mixture, chicken stock, water, cooked rice, and soy sauce. Bring the liquid to a boil, lower the heat to medium, and simmer for 10 minutes. Taste for seasoning and add salt and pepper, if you like.

3. Ladle into bowls. Garnish each serving with a few drops of sesame oil and the remaining scallions.

Karoline Boehm Goodnick


More recipes