This recipe is near and dear to me. My mom used to make it for us as a kid and I don’t think I properly appreciated it until I moved out from home. As a kid, everything looked so complicated in the kitchen and so I never actually attempted this recipe myself and just asked mom to make it every time I visited. I have asked her for the recipe a few times, but she never writes things down and just eyes the ratios when she cooks.
Today I had to get a tooth extracted and was instructed not to eat any hard foods for a day or two and naturally the first thing I though about making was mom’s salty congee. We’re in quarantine times and I’ve got all the time in the world to make it. I called her up in Canada on the way home and she gave me the rough instructions and the ratios were for me to figure out. I picked up the ingredients before heading home and made it tonight for dinner. It was surprisingly super easy and it turned out just like mom’s. I don’t know if this recipe will blow everyone away, but to me it was amazing and nostalgic. I ate 3 bowls in one sitting! I hope you enjoy this recipe as much as I do.
Serving size: one big pot ~ 6-8 people?
- 700g pork mince
- 1 1/2 Tbsps cornstarch
- 2 cups jasmine rice
- 14 cups water
- 8 cups of cabbage, chopped to 2cm squares (roughly a quarter of a large cabbage)
- 1 Tbsp salt
- 1 Tbsp chicken stock powder
- 3 eggs, beaten
- 1 1/2 tsp ground white pepper
- 1 Tbsp sesame oil
- In a bowl, mix the pork mince and cornstarch together by hand until combined. Set aside.
- In a large pot, add in the rice, water and pork (break it up into smaller pieces when adding it into the pot). Mix and turn the heat on high and bring to a boil with the lid on.
- Once the water boils, turn the heat down to low-medium and add in the cabbage, salt and chicken stock powder. Let it simmer until the congee is to desired consistency (for me I like it to be very soft, thick and porridge-y consistency with not too much water. If you prefer your congee more watery, then add some boiled water to the pot). Stir occasionally to ensure your congee doesn’t stick to the bottom of the pot and burn.
- When the congee is to your liking, turn off the heat and immediately add in the beaten eggs. Stir the eggs into the congee until they are cooked. Mix in the white pepper and sesame oil. Add more salt and pepper to taste if you like. Serve!