1 cup rice
a pinch of salt
¼ tsp. oil
¼ tsp. sesame seed oil
½ tsp. cornstarch
1 cup lean pork, sliced thinly
½ cup lean ground pork (optional)
10 gingko nuts (fresh or frozen)
1 box organic chicken broth (32 oz.)
5 pieces of ginger, sliced thinly
spring onions, cilantro, chopped finely for garnishing
2 shallots (optional, for garnishing)
salt and pepper to taste
1. Wash rice and pre-soak with a pinch of salt and 1/4 tsp. of oil. Cover and leave overnight. Season pork with cornstarch. Rinse off water from the rice and add to a deep pot. Add 1/2 the ginger and 8 cups of water/stock for a thicker congee (about 10 cups for a thiner congee)
2. If using fresh gingko nuts--crack shell and peel outer skin and cut in half, removing the green pit in the center. Add this to the pot. Turn heat on high and bring to a boil without the lid for about 15 minutes or until the water has reduce to half and the rice is starting to break open. Cover lid and simmer on low.
3. If you are using shallots--remove skins and slice thinly, toss it with salt and a little water. Heat pan with some oil, drain off excess water and fry till it turns golden brown. Drain on paper towels for later use.
4. Add the meat and turn heat to low to simmer. Stir it occasionally and add more stock or water for a thiner porridge. Season to taste and garnish with spring onions, cilantro and shallots and a few drops of sesame seed oil.