Ingredients
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200g jasmine rice
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1 kg slab of stomach pork, rinsed
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huge knob new ginger, peeled and julienned
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2.5 litres cold water
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sea salt and pepper
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2 tbsp soy sauce
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2 laborious-boiled eggs, halved or quartered
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2 spring onions, finely chopped
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2 tbsp salted peanuts
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1 tsp sesame seeds
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1 tsp sesame oil
Strategy
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1. Rinse the rice properly in cold running water and drain.
2. Combine rice, pork stomach, half the ginger and cold water in a huge pot, and bring slowly to the boil, skimming. Decrease to a delicate-weight simmer, and cook over low heat for three hours, partly lined, till creamy. Stir now and one more time, to quit the rice sticking on the scandalous. Add extra water if too thick, or cook longer if too skinny. Season with salt and pepper.
3. Eradicate the pork stomach and wipe dry. Warmth the soy sauce in a minute pan and net site the pork stomach, skin facet down, in the soy for two minutes to brown the skin, with out allowing the soy to burn.
4. To attend, finely cut the pork. Divide sizzling congee between four deep soup bowls. Top with egg, final ginger, spring onions, salted peanuts, sesame seeds and sesame oil, and attend sizzling, with soy sauce.
At the same time as you cherish this comforting breakfast recipe are attempting Jill Dupleix’s bean and bacon roll.
