Pork and Straw Mushroom Congee
The Benefits of Combining Pork and Straw Mushroom
Pork contains protein, fat, vitamin B, and other nutrients. Straw mushroom contains plentiful vitamin C. Cantonese believe combining these two ingredients in one dish can quicken one's metabolism, improve one's immune system, enhance the body's ability to fight off illness, supplement blood, and nourish the skin. Pork and straw mushroom congee has a fresh flavor and a smooth texture that makes it a favorite of many congee lovers.
Proper Cooking Order for Pork and Straw Mushroom Congee
It is important to add the pork and straw mushroom together only after the congee has been cooked. Pork and straw mushroom congee is often eaten with youtiao (Chinese fried dough) or spring rolls.
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Ingredients
- 3/4 cup (150 grams) japonica rice
- 5.29 ounces (150 grams) lean pork
- 3.52 ounces (100 grams) fresh straw mushroom
- 0.7 ounce (20 grams) tofu skin
Seasonings
- scallions to taste
- ginger to taste
- salt to taste
- sugar to taste
- chicken bouillon to taste
- light soy sauce to taste
- sesame oil to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Cut each straw mushroom into two halves. Blanch.
- Slice pork. Mix with salt, sugar, light soy sauce, and sesame oil.
- Wash japonica rice. Chop scallions. Shred ginger.
- Place appropriate amount of water in pot. Boil tofu skin. Add japonica rice and boil to create congee. Add sliced pork and straw mushrooms and cook thoroughly.
- Add salt and chicken bouillon to taste. Sprinkle chopped scallions, shredded ginger, and a bit of sesame oil on top. Stir and serve.