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Pork and Shiitake Congee

Pork and Shiitake Congee

To make congee, a quintessential comfort food with many regional variations across China, you’ll cook rice until it breaks down and turns the liquid into a thick, creamy porridge. Since congee can take hours to make on the stovetop, recipe developer Betty Liu came up with a clever trick: Rinse the rice and freeze it overnight. The frozen rice breaks down quickly, cutting your cooking time by half. Congee is not meant to be overwhelmingly flavorful but rather delicate, nourishing, and easy to digest—it’s perfect for when you feel like crawling under a million blankets. Feel free to replace the water with stock for another layer of flavor and to go wild with the toppings, but do take care in choosing your rice. If you don't have jasmine, choose a short- or medium-grain white rice (like sushi rice), knowing you may have to adjust the cooking time and the amount of water.


  1. Place 1 cup jasmine rice in a fine-mesh strainer and rinse in several changes of water until water runs clear. Drain. Transfer rice to a freezer-safe container and freeze overnight. If you use a plastic bag, don't toss it when you're done: Just rinse it out, let it dry, and save it for the future. (This step helps the rice break down faster when you’re cooking it, which dramatically reduces its cooking time. If you don’t have time to freeze your rice, that’s okay; you’ll just cook it longer in step 8.)

  2. Prepare your ingredients: Mix 4 oz. ground pork, 1 Tbsp. finely grated peeled ginger, and 1 Tbsp. soy sauce in a medium bowl and let sit 10 minutes. Trim woody ends of 4 oz. shiitake mushrooms, then cut into thin slices. Trim root ends off 4 scallions and thinly slice crosswise.

  3. Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and crisp, 6–8 minutes.

  4. Reduce heat to medium-low, add half of sliced scallions (reserve remaining scallions for serving), and cook, stirring, until scallions are aromatic and fragrant but not browned, 1-2 minutes. Transfer mushrooms and scallions to a plate.

  5. Heat remaining 1 Tbsp. vegetable oil in same saucepan over medium. Add marinated pork and cook, stirring once, just until it turns from pink and translucent to lightly browned and opaque, about 1 minute. Transfer pork to plate with mushrooms and scallions. It won’t be fully cooked through but that's okay—you'll return it to the congee later on.

  6. Add 7 cups water to saucepan and bring to a boil over medium-high heat. Add frozen rice (or unfrozen rice, if using) and return to a boil, stirring to prevent sticking. Scrape up any brown bits that have stuck to the bottom of the pan—there's great porky flavor there! Reduce heat to low and simmer, stirring occasionally, until thick, porridge-like, and rice has broken apart, about 20 minutes for frozen rice, and 1½ hours for unfrozen rice. If you are using a short- or medium-grain white rice (as opposed to jasmine), this time might vary.

  7. Stir in pork, mushrooms, and scallions and let simmer, stirring occasionally, until flavors have melded, another 5 minutes. Check the texture: If you want a thinner congee, add more water. If you want a thicker, more oatmeal-like texture, continue to cook, stirring frequently, until it reaches the desired consistency. Season soup with kosher salt and white or black pepper.

  8. Divide congee among bowls. Top with reserved scallions and chili oil, if using.

Reviews SectionI highly recommend adding miso to boost the flavor a bit. I love this recipe and find myself craving it often!AnonymousMinneapolis04/16/20I make this recipe at least once a week (my body now craves it.) I even do it without pork and it's still flavorful and delicious. Would definitely recommend!!!AnonymousNew York, NY03/26/20I've made this recipe twice and it was delicious every single time. It's flavorful, comforting and easy to make. It was annoying to freeze the rice the first time, but I decided to freeze a ton of rice to have for when I really want congee.The second time I made this, I made two batches, one with pork and one without for my vegetarian husband. I made the maple/soy tofu recipe (also from BA) and added that at the very end to flavor his. It was delicious. TRY this recipe. It's incredible.I made the rice part of this recipe in my instant pot. I put a cup of short grain rice with 7 cups of water and 2 tsp chicken bouillon in the instant pot on the porridge setting for 20 minutes. Everything else I did as the recipe directed. This turned out to be a great after work dinner, quick and easy!I followed the recipe as is : easy to make and delicious!drobeyVancouver, Canada01/26/20This was incredibly easily to make, and tasted just as good (if not better!) when reheated. I fried the pork and mushrooms in sesame oil instead of vegetable oil, cooked the rice in chicken stock, and added extra soy sauce, sesame oil, and chili oil at the end. Will definitely be making this again!RachelR123New York01/21/20This was a delicious, hearty meal on a cold weekend day. I have not made congee before so i don't know how it holds up to other recipes, but it hit the spot. Used half beef stock half water when cooking the rice which altered the overall color of the dish but added great flavor.julia5813arlington, va 01/20/20

Congee (Rice Porridge) with Minced Pork and Crispy Shallots Recipe

Notes: You can also start with cooked rice, adding chicken broth and adjusting the amount of liquid to achieve the desired consistency. Make sure to stir while rice is cooking so it doesn't burn on bottom of pot. When the rice has swelled, I mash it a bit to help it break down. There are many variations on this dish such as those that include sliced fish, egg, century egg, and hot chilies. Leftovers can be reheated.

Shiitake Braised Minced Pork | 香菇肉燥 (XīangGūRòuZào)

What can you eat with Shiitake braised minced pork? The answer is EVERYTHING. Noodles, rice, vegetables, congee, the combination is endless. It only takes about 10 minutes of active time to make a big pot that lasts all week long.

Every culture has their own meat sauce of some sorts, the Taiwanese have “肉燥” (ròuzào). RouZao is minced pork fried with shallots and braised with soy sauce and sugar. It is added to steaming rice(肉燥飯) or boiled plain noodles(肉燥麵) to serve as a main. It is also a key element to the famous DanZai Noodles(擔仔麵) in Taiwan.

Most RouZao(braised minced pork) is plain, but every once in a while you’ll find “Mushroom RouZao”(香菇肉燥 XīangGūRòuZào) at mom and pop eateries. The added depth of flavor from the dried shiitake mushroom is amazing. It’s smoky, woody and… just DELICIOUS. I love the added texture too.

Dried Shiitake Mushroom

Dried shiitake mushroom is an ingredient commonly used in Taiwanese cooking. The flavor is completely different from the fresh mushrooms because “Lenthionine” from the mushroom is released when the mushrooms are sun-dried. The best way to soak the dried mushrooms is to soak them in lukewarm water. It helps to retain the flavor of the mushroom and also softens it faster.

Fried Shallots

Another KEY flavor element to this dish. You can purchase fried shallots but it is also easy to make your own and store them. These shallots add so much flavor to the dish, if you don’t want to make shiitake mushroom minced pork, you can omit it and just add another tablespoon of fried shallot to make original RouZao.


Rice, noodles, steamed or blanched vegetables, over steamed buns, bread… EVERYTHING. Sky’s the limit. Add a few boiled eggs to the stew and make “滷蛋”(lǔdàn), braised egg! The dish is even better if you allow if to sit and soak overnight.

Pork Bone Congee

This was a simple dish from my childhood. My mom would usually make this when we, the kids were home on the weekends. It makes my heart smile when I now make this for my own children. It was plain, nutritious and filling. It is food for the soul.

Pork Bone Congee

1.5 cups sushi grade (small grain) rice

Mustard greens chopped to bite size pieces ( varies –depending on what you’re in mood for)

2 stalks of scallions minced

Raw peanuts (a small handful -optional)

1- Wash, rinse and drain rice in soup pot.

2- Dump into the same pot of clean rice the ginger, pork bone and raw peanuts if you are using.

3-Fill the pot with the 12 cups of water (sometimes I do half stock and half water)

4-Turn the fire on high until it boils, then turn the fire to medium low and let it cook about 20-30 minutes.

5-Add in washed mustard greens and cook for another 3-5 minutes (depending on how soft or crunchy you want them to be)

6- Add scallions, salt and white pepper to taste and enjoy!

Do you have any favorite family meals you would like to share? What recipes do you make for your children today makes you reminisce and smile?

Congee with Pork

In a mixing bowl combine pork, mushrooms, soy sauce, sugar, Shaoxing wine, white pepper, and vegetable oil.

Place in refrigerator to marinade for 1-2 hours.

In the meantime, rinse rice thoroughly under cold water.

Place rice in a stock pot and add chicken broth and salt.

Place over medium-high heat and bring to a boil.

Once boiling, reduce heat to low and simmer uncovered for 90 minutes to 2 hours.

Stir occasionally, and add water if needed while thickening.

Once cooked, congee should have the consistency of porridge.

Drain the pork of any excess liquid, then crumble into the congee.

Once pork has been added, stir to break down the meat into small pieces as it is cooking.

Bring to a simmer once again, and cook for 7-10 minutes or until pork is cooked.

Taste test and adjust seasonings, if necessary, with salt. Adjust consistency by adding water, if needed.

Serve congee hot, drizzled with sesame oil and garnished with scallions and ginger.

Recipe Summary

  • 5 cups chicken stock
  • 5 cups water
  • 1 cup white rice
  • ¼ cup apple cider vinegar
  • 2 tablespoons fish sauce
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon salt
  • ¼ teaspoon sesame oil
  • 2 (6 ounce) fillets lean white fish, sliced
  • ¼ cup pickled Chinese vegetables
  • ¼ cup sliced Chinese roast pork
  • 2 tablespoons chopped scallions
  • 2 tablespoons crushed peanuts
  • ½ teaspoon vinegar, or to taste
  • ½ teaspoon soy sauce, or to taste

Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.

Stir fish into congee and simmer until cooked through, about 10 minutes.

Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

How to Make Congee (Chinese Rice Porridge)

Congee (粥 or 稀飯) is a classic Chinese breakfast dish. It is also a staple in many other countries, including Burma, Indonesia, Japan, and even parts of Europe. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

When made with water, the taste of congee is very bland, but there are many ways that you can add sweet or savory flavors. For a different base, switch to beef, chicken, or vegetable stock (or use equal parts of water and stock), and the rice will soak up that flavor as it cooks. You can also add flavorings like minced ginger and garlic and toppings such as chicken or mushrooms. The flavor possibilities are only limited by your imagination and the ingredients in your kitchen. Congee is often served with Chinese crullers (youtiao, 油條), and the fried dough is dipped into the congee.

Although eaten by all family members, congee is most often served to children and people who are ill or convalescing as it is nutritious and easy to digest. It's also incredibly economical—3/4 cup of rice turns into 6 cups of porridge—and has traditionally been used to stretch rice when food is scarce.

  • 80 g rice (short grain)
  • 70 g rice (sticky)
  • cooking spoon

Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.

  1. Place shiitake mushrooms in jar and pour in enough warm water to fill. Seal lid and let stand, shaking jar once or twice, for 2 to 8 hours.
  2. Drain mushrooms, Trim off and discard stems. Coarsely chop mushrooms. Trim roots and all but 1 inch (2.5 cm) of the dark green leaves off leek and discard. Cut leek in half lengthwise, then cut crosswise into 1/2 inch (1 cm) wide pieces. Rinse very well in 2 changes of water to remove grit.
  3. In a medium saucepan, combine mushrooms, leek 5 cups (1.25 L) water and rice. Bring to a boil. Reduce heat to low and simmer for 1 1/2 hours. The congee should have a souplike consistency if there is not enough liquid left in the pan, add up to 1/2 cup (125 mL) more water as needed. Stir in sweet potatoes and simmer for 30 minutes.
  4. Pork Topping (if using): Meanwhile, cut pork into 1/4 inch (0.5 cm) thick slices. Stack a few slices at a time and cut into 1/4 inch (0.5 cm) wide strips. Cut greens into thin shreds.
  5. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Add pork, greens and salt and cook, stirring often, for 3 to 4 minutes or until pork is no longer pink inside and greens are wilted.
  6. Spoon congree into bowls and garnish with pork mixture and ginger (if using). Serve immediately.

Cooking Tips

If you’re not using the optional pork topping, garnish the congee with 1/4 cup (60 mL) toasted sesame seeds (white or black) before serving. Toast them in a medium skillet over low heat, stirring constantly, for about 3 minutes or until fragrant. White sesame seeds nourish the kidneys, are rich in omega-3 fatty acids and help prevent constipation.

Health Tips

Pork is a sweet, salty meat that nourishes the kidney yin. Often used in Chinese medicine, pork can be added in small amounts to recipes as a supplement to strengthen the low back and relieve dryness. It’s very useful for women going through menopause.

The addition of shiitake mushrooms makes this congee an excellent immune-system tonic.

Pork Organ Congee

Pork Organ Congee is one of the most popular dishes of Vietnamese people. You can easily find it on the streets. Serving with bean sprout, chilli paste, fish sauce, Chinese sticks (quẩy) and coriander is freaking awesome. It is also easy to cooking this dish at home on weekends.


  • ½ pork stomach
  • 500g pork bones
  • 1 pork tongue
  • 1 pork heart
  • 200g pork gut
  • 100g pork liver
  • 200g pork blood cubes
  • 1 bowl rice
  • 3 liters water
  • 3 tablespoons fish sauce
  • Pepper, spring onion, salt, sugar, Maggie Seasoning Powder Lime, coriander, chili paste, bean sprout.

Step 1: Clean well pork bones, chop into short pieces. Pour 3 liters of water into pot with pork bones cook in 1 hour. Sometime use spoon to scoop dirty bubbles on face of broth to make it is clear.

Step 2: Add more rice (clean in 2 – 3 times) into pot as well. Cook until it is soft, season with fish sauce and Maggie seasoning powder.

Step 3: Soak pork tongue into hot water, use knife to shave the dirty layer on its skin. Clean again in 2 – 3 times and put it into pot on step 2.

Step 4: Clean well and boil heart, liver in 2 liters hot water added a little salt. Then filter this broth and pour into pot in step 2 as well.

Step 5: Boil pork blood cubes into separate pot with hot water and then slice small square cubes.

Step 6: Clean well pork gut with vinegar until reduce all its smell. Grind pork blood cube with spring onion, a little pork grease cubes, Vietnamese herb mint leaves spices and add into pork gut for filling. Then, bring to fry until it turns yellow. Wait to reduce heat and slice small.

Step 7: Slice thinly all pork organs and arrange on plate and you already can serve it for your family meal.

Finally, scoop congee on bowl arrange a little one by one pork organ on top with a little lime juice Vietnamese herb mint leaves, bean spout chili paste. Serving when it is hot is more delicious. Moreover, you can add more fish sauce to increase its flavor if you want. Hope you love it. Good luck to your cooking.