![\"Pork](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/07\/Pork-Meatball-Congee-5.jpg\")
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Congee means different things to different people, but for me, the gold standard of a good congee is the type that is typically served at top-notch Cantonese restaurants. Congee, like Pork Meatball Congee with Dried Baby Scallops, is usually cooked for a few hours (sometimes overnight) in order to break the rice grains down to achieve that thick creamy texture!<\/p>\n
The congee on its own is plain, but it gets its sweetness and flavour from the pork as well as the scallops to make a very appetising yet light dish. If you prefer a more savoury congee, you can also try out my recipe for\u00a0Salted Egg, Century Egg and Pork Congee<\/a><\/strong>!<\/p>\n I like my congee thick, creamy and slightly lumpy because it provides more texture, but for others who may prefer a smoother consistency, add more water and stir vigorously.<\/strong> The rice grains are already very soft, so they will easily break up as you stir.<\/p>\n An even easier way to ensure that is to use a hand blender (choose one which is at least 600W and with stainless steel rods and blades to withstand the heat) to blend the congee after cooking, just before you add in the meatballs to cook.<\/p>\n To save you hours of simmering the rice, here’s a great tip! A few hours before you start cooking, add some salt and oil to the washed rice, and leave it in the freezer for a few hours.<\/strong> This helps to rice to break up very easily once it is poured into the pot of hot boiling water, significantly reducing the cooking time.<\/p>\n Scoop out one bowl of porridge into a small pot and set it over a medium flame.<\/p>\n<\/div>\n<\/li>\n Next, take a spoonful of the minced pork mixture and shape it into a ball, then add it\u00a0into the porridge. Continue to make 3-4 more meatballs and add them to the porridge stirring gently until the meat balls are cooked thoroughly (about 5-10 mins).<\/p>\n<\/div>\n<\/li>\n Crack an egg into the serving bowl. Pour the hot porridge over the egg, ensuring the egg is completely submerged underneath\u00a0the porridge.<\/p>\n<\/div>\n<\/li>\n Repeat above until you have 4 bowls of congee, then add a dash of pepper, sesame oil and light soya sauce to each bowl.<\/p>\n<\/div>\n<\/li>\n Next, top each bowl with the rest of the garnishing and serve hot.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n Add 3\/4 -1 bowls of water to the congee ( depending on how diluted you want)\u00a0and bring to a boil, stirring it constantly to prevent it from getting burnt.<\/p>\n<\/div>\n<\/li>\n Next, take a spoonful of the minced pork mixture and shape it into a ball, then add it into the porridge. Continue to add more meatballs to the porridge until all the minced pork is used, stirring gently until the meat balls are cooked thoroughly (about 10-15 mins).<\/p>\n<\/div>\n<\/li>\n Crack an egg into each of the 4 serving bowls, then pour the hot porridge over the egg, ensuring the egg is completely submerged underneath the porridge.<\/p>\n<\/div>\n<\/li>\n Next, add a dash of pepper, sesame oil and light soya sauce to each bowl and top each bowl with the rest of the garnishing. Best served piping hot.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n Take half a spoonful of the minced pork mixture and shape it into a ball, then add it into the porridge. Continue to add more meatballs to the porridge until all the minced pork is used it, stirring gently until the meat balls are cooked thoroughly (about 10 mins).<\/p>\n<\/div>\n<\/li>\n Crack an egg into each of the 4 serving bowls, then pour the hot porridge over the egg, ensuring the egg is completely submerged underneath the porridge.<\/p>\n<\/div>\n<\/li>\n Next, add a dash of pepper, sesame oil and light soya sauce to each bowl and top each bowl with the rest of the garnishing. Best served piping hot.<\/p>\n<\/div>\n<\/li>\n<\/ol>\n<\/div>\n If you prefer a more liquid and smooth consistency…<\/p>\n Please\u00a0rate<\/a>\u00a0our recipe or leave us a\u00a0comment<\/a>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n![\"Pork](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/07\/Pork-Meatball-Congee-3.jpg\")
<\/p>\nTRICK OF THE TRADE<\/span><\/h1>\n
![\"Pork](\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/07\/Pork-Meatball-Congee-4.jpg\")
<\/p>\nWHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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HOW TO MAKE PORK MEATBALL CONGEE?<\/span><\/h1>\n
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\nALTERNATIVE A: COOK EACH BOWL SEPARATELY (40 MIN)
\n(TRADITIONAL METHOD USED IN CONGEE STALLS BUT MORE TIME CONSUMING)<\/em><\/strong><\/h4>\n\n
\n\n\n\n\n\nALTERNATIVE B: USE A THINNER CONGEE (15 MIN)
\n(ALLOWS YOU TO COOK ALL THE MEATBALLS AT ONE GO)<\/em><\/h4>\n\n
\n\n\n\n\nALTERNATIVE C: MAKE SMALLER MEATBALLS (15 MIN)
\n(ALLOWS YOU TO COOK ALL THE MEATBALLS AT ONE GO)<\/em><\/h4>\n\n
\n\n\nCOOKING TIPS<\/span><\/h1>\n
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ALTERNATIVES<\/span><\/h1>\n
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WHICH ALTERNATIVE SHOULD I CHOOSE?<\/span><\/h1>\n
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WANT A MORE LIQUIDY PORRIDGE?\u00a0<\/span><\/h1>\n
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DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/b><\/span><\/h1>\n
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