Chinese Ham Bone Rice Soup Congee Recipes
PORK BONE CONGEE RECIPE
Pork bone congee or "gee gwut jook" in Cantonese phonetics, is a simple rice congee dish flavored with a meaty pork bone stock.My mom's pork bone congee soup goes back to as long as I remember it as a little kid and is just as good now as it was then!
Provided by Bill
Categories Soups and Stocks
Time 5h10m
Number Of Ingredients 8
Steps:
- Rub the pork bones in 1 tablespoon of salt and marinate for at least 6 hours, ideally overnight, in the refrigerator.
- Put the marinated pork bones in a large pot with 4½ quarts of water, and bring to a boil. Boil for 5 minutes. Skim off any foam with a spoon or a fine-meshed strainer, and discard.
- Next add the dried squid/conch/dried scallops (if using), cover the pot loosely, and turn the heat down to a simmer. Let the soup simmer for 4 hours.
- Taste the soup and re-season with salt if needed. Add the soaked rice and simmer for another hour. If you decide to use Judy's method for 20-minute Congee, then all you need is an additional 30 minutes after adding the grains!
- One point I'd like to make here is that the texture and consistency of congee is a very personal thing. Some like their congee cooked like a gruel, where you can't see any signs of individual rice granules at all. Others prefer the rice granules cooked until they just open up or "blossom like a flower," to use the literal translation of a Chinese expression. Finally, some prefer it thick and others prefer it thin. This recipe yields a thick congee, where the rice is cooked until it blossoms like a flower. But once you're familiar with this congee recipe, feel free to adjust the amount of water and/or rice according to your own preferences!
- At this point, give your congee another taste, and add additional salt to taste. Ladle the congee into small bowls, and serve with chopped scallion, cilantro, and pepper.
Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 610 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Marinate the pork with the cornstarch, oyster sauce, and vegetable oil for about 15 to 20 minutes.
- Meanwhile, in a medium pot, bring 7 cups of water to a boil. Add the frozen rice (no need to defrost) and bring it to a boil again, stirring the rice to prevent sticking. Reduce the heat to a low simmer, and cover and cook for about 15 minutes. Periodically check and stir the congee. It’s important to stir from the bottom to prevent sticking, as the rice texture thickens quickly.
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- Combine rice, ginger, ham bone, and 12 cups (2.8 liters) water in a large pot. Place on stove, cover, and bring it to a boil. When water comes to boil, remove the lid. Reduce heat and allow it to simmer for about an hour.
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