Peanuts, Mussels and Pork Congee

A bowl of hot congee on a cold winter day is so comforting. Congee must be eaten very hot and slurpping cannot be avoided. Strangely, congee is eaten on very hot days too. Every chinese dialect has their own version and this recipe is very cantonese.




Ingredients:

150g rice, washed.
30 g glutinous rice washed.
5 cups water
50g peanuts, wash and soak in water with a tsp potassium carbonate & sodium bi-carbonate solution for an hour (remove skin if necessary)
100 g dried mussels - washed and soak in warm water, then cut into small pieces
200 g lean pork

Seasoning:

1 tsp salt
1 tsp sugar
1 tsp oil

Garnishing:

50g tai tau choy (preserved salted radish), wash and soak for 15 minutes; chopped fine
50 g young ginger, julienne fine
50 g of beehoon, fried in hot oil until puffy
50 g spring onions chopped fine
Sesame oil and pepper to taste

Method:

Put peanuts in a pressure cooker and boil in just enough water for 30 minutes.

Bring water to a boil, add in rice, pork, mussels ,peanuts and the seasonings.

Continue to cook and stir frequently with a large whisk. Add more water if required and cook until rice is soft, puffy and liquidfied.

Remove the pork and shred. Return shred to Congee and season to taste.

Dish out and serve hot congee with garnishes.


Serves