Pork and Taro Congee
Improve Complexion with Pork and Taro Congee
Pork and taro congee has a fresh and salty aroma, and a tender texture. According to Chinese medicine, it promotes healthy digestion and moistens the skin. The taro root, pork, and shrimp each contains protein, and can help enrich the blood and provide the body with energy. Making pork and taro congee a regular part of one’s diet can also improve poor complexion.
Advice from the Congee Chef
Add the stir-fried ingredients to the congee when it has nearly reached boiling. This will keep the congee from being overcooked.
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Ingredients
- 9 ounces (250 grams) taro root, peeled
- 1 cup (200 grams) japonica rice
- 5 ⅓ ounces (150 grams) lean pork
- 1 ounce (25 grams) dried shrimp
- 4 shiitake mushrooms
Seasonings
- green onions, as needed
- salt, as needed
- pepper, as needed
- sesame oil, as needed
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash the taro root and shiitake mushrooms, and chop into approximately 1.5 square-cm cubes. Heat up the taro root in a pot of boiling water.
- Cut the lean pork into small pieces.
- Wash and rinse the japonica rice. Chop the green onions into small pieces. Soak the dried shrimp until soft. Stir-fry the green onions, shrimp, mushrooms, and pork.
- Add water to a pot and bring to boil. Add in the japonica rice and taro root, cooking under low heat to form the congee.
- Take the stir-fried ingredients and add to the congee pot. Add salt, pepper, and sesame oil to taste.
- Serve.