MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Congee With Braised Peanuts And Dried Scallops
Categories: Cantonese, Soups
Yield: 4 Servings

150 g Dry rice grains washed;
-drained
20 g Dried scallops -OR-
1/2 Dried squid
3 l Water or pork or chicken
-stock; up to 3-1/2 L, plus
-more, as needed
2 ts Chicken seasoning powder; up
-to 2-1/2 ts
1/2 ts Salt; or to taste
1/2 ts White ground pepper; or to
-taste
3 tb Flavoured shallot oil or
-lard oil
6 oz Can braised peanuts in sauce

MMMMM---------------------MINCED PORK BALLS--------------------------
300 g Minced pork; a bit of fat
-preferred
2 tb Salted radish; finely minced
2 tb Shallots; finely minced
1 cl Garlic; finely minced
1 tb Preserved cabbage tung choy;
-finely minced (optional)
2 Cm Ginger; peeled, finely
-grated
1 tb Light soy sauce
1 ts Sesame oil
1 tb Corn flour
1 ds Pepper and salt

MMMMM-----------------CONDIMENTS FOR GARNISHING----------------------
Fresh eggs (optional)
Ginger; sliced thinly into
-strips
Spring onion; finely chopped
Coriander leaves; roughly
-chopped
Fresh red chilli; sliced
Sesame oil; to drizzle, to
-taste
Light soy sauce; to drizzle,
-to taste

Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

A Cantonese style, deliciously wholesome, hearty and nutritious
congee with pork meat balls and braised peanut, infused with the
sweet flavours of dried scallops and shallot oil.

Wash dried scallops and soak in some hot water. When dried scallops
have softened, using your fingers (exercise caution if soaking water
is still hot), break up the shallots into smaller shreds.

Mix washed rice grains with shallot oil, chicken seasoning powder,
salt and pepper, and set aside for 15 minutes. Meanwhile, in a
separate bowl, place minced pork, salted radish, shallots, garlic,
ginger and preserved cabbage (optional). Add light soy sauce, sesame
oil, corn flour, pepper and salt. Stir to mix and combine well. Set
aside for 15 minutes, before moulding into small balls.

Pour rice grains into a deep pot, add water, dried scallops with
soaking water, and bring to boil over high heat. When water reaches a
boil, reduce to low heat and let simmer for 45 minutes to an hour, or
until desired texture (how broken up you prefer your congee to be)
and consistency (how thick or thin you prefer your congee) is
reached. Stir regularly to avoid rice sticking to the bottom of the
pot. If the congee gets too thick, stir in more water as required.

When congee is of the desired texture and consistency, add minced pork
balls and cook for a further 3 minutes. Add braised peanuts with
sauces, and stir lightly to mix in. Do a taste test, and add more
salt or pepper as desired. Turn off heat.

Dish out into individual serving bowls and sprinkle chopped spring
onion, sliced ginger and chilli shreds over the top. Drizzle over
with more sesame oil and light soy sauce, to taste. If desired, break
a fresh egg into the congee, and serve.

Recipe by Celia Lim

Recipe FROM: <https://www.foodelicacy.com/
pork-congee-with-braised-peanuts-dried-scallops/>

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