How To Make Brown Rice congee with Pork and Prawns

How To Make Brown rice congee with pork and prawns

With a slow cooker, you can turn your congee into breakfast: just omit the pork mince and prawns and cook it overnight on low, then serve with boiled eggs in the morning.

If you like, you could use minced (ground) chicken or cubed thigh fillets instead of the pork, or even a poached chicken breast for a more delicate congee.

For a change, try this with scallops, fish or crabmeat in place of prawns.

Serves: 4

  • Preparation time: 10 minutes
  • Cooking time: 5 hours (slow cooker)
  • 2¾ hours (stovetop)
  • 185 g (6½ oz/1 cup) medium-grain brown rice, rinsed
  • 200 g (7 oz) minced (ground) pork
  • 1 litre (35 fl oz/4 cups) chicken stock
  • 1 tablespoon Chinese rice wine
  • 2 spring onions (scallions), thinly sliced on an angle, white and green parts kept separate
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely shredded ginger
  • 1 teaspoon ground white pepper
  • 1 teaspoon salt
  • 12 raw prawns (shrimp), peeled, deveined, tails left intact

chopped peanuts, coriander (cilantro) sprigs, sliced red chilli, sesame oil and soy sauce, to serve

In the slow cooker

Combine the rice and pork in the slow cooker, then add the stock, rice wine, the white parts of the spring onions, garlic, ginger, pepper, salt and 750 ml (26 fl oz/3 cups) of water.

Cook on high for 5 hours or until the rice has broken down to a soupy consistency. Add the prawns and cook for a further 5 minutes or until cooked through.

Serve with the green parts of the spring onions, peanuts, coriander sprigs, sliced red chilli, sesame oil and soy sauce.

On the stovetop

Combine the rice and pork in a large, heavy-based saucepan. Add the stock, rice wine, the white parts of the spring onions, garlic, ginger, pepper, salt and 750 ml (26 fl oz/ 3 cups) of water.

Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook for about 2½ hours until the rice has broken down to a soupy consistency, stirring occasionally so it doesn’t stick to the bottom of the pan.

Add a little more water if necessary. Finally, add the prawns and cook for 5 minutes or until cooked through.

Serve with the green parts of the spring onions, peanuts, coriander sprigs, sliced red chili, sesame oil, and soy sauce.