Rice grains are cooked into porridge (or often called Congee in Asia) with some Yam/Taro, pork, shiitake mushrooms and served with toppings on condiments on the side.
It’s not unusual for us to have savory rice congee/porridge for breakfast in the morning. I know many of my American friends can’t wrap their heads around the idea of eating savory porridge (or savory oatmeal for that matter). Perhaps I grew up with this and so I would say it’s normal. Just like drinking cow’s milk every morning was not a common thing in Asia (not at the time I was a kid!)
This Yam/Taro congee is my mom’s friend’s recipe. She is such a good cook and this congee is one of my favorite recipes from her. If you’ve been following me for a while, you know I’m a hopeless carb addict (because I love roots, tubers, noodles, pasta, rice, bread, seriously….anything that has carbs!). Yam/Taro is one of my weaknesses.
The term yam and taro is used interchangably in Asia, though I know it’s not the same thing here in the U.S. You can google and see the difference 😉
- 1 cup white or brown rice rinse with cold water a few time and then drain off water (see note)
- 500 gr yam/taro peeled and cut into 1-inch cubes
- 300 gr pork chin/jowl cut into thin strips
- 50 gr dried shrimps soaked in warm water until soft,drain and then roughly chop
- 5-6 dried shitake mushrooms soaked in warm water until soft and plump, then sliced
- 10 cups water or chicken stock
- 2 Tbsp cooking oil
- 2 stalks green onion thinly sliced at an angle
- 1 stalk Chinese celery thinly slice
- Fresh ginger peeled and thinly sliced
- Sesame oil
- Soy sauce
- White pepper powder
- Heat up 2 Tbsp of cooking oil. Add in the dried shrimp and saute until you smell a wonderful flavor, about 10-15 seconds. Add in the pork and saute until they turn color, add in the shiitake mushrooms and yams. Saute for about 1 minute and then splash in about 1/4 cup of water and bring it to a gentle boil and let it simmer until the yams are cooked through and soft
- Prepare a big pot and add in 10 cups of water or chicken stock. Bring it to boil and add in the rice then lower the heat and continue to cook until the rice is soft and thickened. Add in the cooked meat mixture from no.1 and continue to cook for 15-20 minutes or until the congee thickened to the consistency you like
- Serve hot with sesame oil, ginger, Chinese celery, green onion and pepper
Read my post on “How to Cook Asian Rice Porridge” for different water to rice ratio.
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