Lean Pork and Celery Congee
Savory yet Medicinal – Lean Pork and Celery Congee
In Chinese medicine, celery is used to lower blood pressure, reduce fat, and induce peristalsis. When combines with lean pork, it can make a delicious, savory congee dish that can dispel heat, detoxify, supplement the liver, boost the kidneys, and lower blood fat. This congee is perfect for elderly people suffering from hyperlipidemia.
Getting the Most out of Your Celery
Blanching the celery will make it crispier and reduce its ability to soak up oil. This will make the dish less oily and taste better.
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Ingredients
- 10.58 ounces (300 grams) congee base
- 1.76 ounces (50 grams) celery
- 1.76 ounces (50 grams) lean pork
Seasonings
- scallion to taste
- salt to taste
- chicken bouillon to taste
- ground pepper to taste
- water-starch solution to taste
- salad oil to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash celery. Dice into 0.5-centimeter chunks. Chop scallions.
- Dice lean pork into 1-centimeter chunks.
- Marinate lean pork with salt and water-starch solution for at least 15 minutes.
- Heat oil in pot. Fry chopped scallions. Add lean pork; fry until more than half-cooked.
- Add diced celery and congee base. Bring to boil. Add salt, chicken bouillon, and ground pepper as desired. Bring to boil and serve.