Gingery Congee with Pork and Crispy Shallots

By • February 9, 2010 15 Comments

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Author Notes: I think you either really love congee or really don't. But you never know until you try it. This one is good to start with as the ingredients are readily available. I always think of congee as something concocted from left-overs, so I use cooked rice. All different types of meats, vegetables, and fixings can be used as well, depending on what you have on hand.monkeymom

Serves 4

Gingery Congee

  • 1 chicken drumstick
  • 1 tablespoon vegetable oil
  • 1/2 pound ground pork, 1/3 for congee, 2/3 for topping
  • 2 slices of fresh ginger
  • 2 cups cooked rice (almost any type)
  • 3-4 cups water
  • salt
  • 8 napa cabbage leaves, sliced
  1. Put large pot on medium to high heat. Add chicken thigh and brown (you can also just use chicken stock instead of including the thigh).
  2. Add oil and about 1/3 of ground pork and ginger slices. Fry until pork browns.
  3. Add 3 cups water and rice and about 1/2 tsp salt. Stir to mix.
  4. Heat to boiling, then turn to simmer. Cook for ~30 minutes on a simmer, stirring the pot occasionally to prevent sticking. In the meantime, prepare the toppings.

Pork and Crispy Shallots

  • 4 teaspoons soy sauce
  • 1 teaspoon cooking sherry or rice wine
  • 1/2 teaspoon brown sugar
  • 2/3 of the 1/2 lb of ground pork listed above
  • 4-5 tablespoons vegetable oil
  • 4 shallots, sliced thinly
  • 1 clove garlic, minced
  • 1 green onion, sliced thinly
  1. Add 2 tsp soy sauce, sherry, and sugar to the remaining pork. Mix together well (hands work well here).
  2. Add oil to medium size pan or wok.
  3. When oil is very hot, add about 1/3-1/2 of the shallots. Fry until deep brown and crispy. Using a slotted spoon remove shallots and drain oil from them back into the pan. Then place shallots on paper towels. Repeat with remaining shallots.
  4. Once all shallots have been fried, add green onions and garlic to the remaining oil.
  5. Add pork and toss around the pan. Cook meat through.
  6. Add 2 tsp of soy sauce and 1 Tbsp of water. Mix and let liquid reduce slightly. Remove to a bowl.
  7. Add napa cabbage and 1/2 cup more water to congee. Stir and simmer about 10-15 minutes or until the rice is done to your desired consistency.
  8. For serving, ladle congee into bowls. Add pork and shallots on top, serving the remaining on the side.

More Great Recipes: Pork|Rice & Grains|Breakfast & Brunch|Entrees|Cabbage

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Comments (15) Questions (0)


over 4 years ago sunnyluz

This was amazing. I love congee but had never made it before. I will DEFINITELY make it again. Everyone loved it - even the 5 year old.


over 4 years ago monkeymom

It is truly great when kids love a new recipe!


over 4 years ago jlsm

You have no pork listed in the topping ingredients.


over 4 years ago monkeymom

thanks so much for pointing that out! I've fixed that. Also, instead of using a chicken thigh you can just use chicken stock.


over 4 years ago sunnyluz

I LOVE congee and have never tried to make it. Definitely going to try this recipe.


about 5 years ago gingerroot

I fall into the "love congee" category - my mom always makes a huge pot of turkey jook after Thanksgiving and I think it is my favorite part about turkey-day. I love that this scales it down a bit and the addition of the crispy shallots - YUM!.


over 5 years ago rpetralia

Sounds delish. Is it a chicken drumstick or a thigh, and when do you remove the bones/skin?


over 5 years ago monkeymom

Hi, thanks! You could use either (or any chicken part). When you are ready to serve, you can remove the meat from the bone...I used a pair of kitchen shears on this batch. I liked the way the meat was still a little firm. Roast chicken leftovers or bones also work very well to flavor the rice too.


over 5 years ago CASJ

I can't wait to try this. Wow!


over 5 years ago monkeymom

Hey thanks! Fried shallots are sort of like miniature onion rings. Please do try it and let me know how it turned out.


over 5 years ago WinnieAb

This looks really delicious...and the photo is beautiful, too!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sound delicious! Great picture, too.


over 5 years ago healthierkitchen

Hurray! I will definitely be trying this.


over 5 years ago lastnightsdinner

Simply mouthwatering!


over 5 years ago crispywaffle

I really like the addition of crispy shallots here -- nice idea!