Soup & Stew
8 - 10 servings
20 minutes
5 hours
Heidi Allison
1/2 cup medium grain rice (sushi rice)
1/4 cup glutinous rice
4 1/2 cups water
4 cups good-quality chicken stock, (I recommend Butchers Bone Broth Organic Chicken)
1 1/2-2 tsp. kosher flake salt
3 baby bok choy, washed
4 oz. fresh shiitake mushrooms
Fresh ginger, peeled and cut into 1/4-inch slices
1 bunch green onions, green tops only; sliced into thin strips
Hot chili sesame seed oil
Soy sauce
Fish sauce
Black sesame seeds
Place rice in a large mesh strainer over a large bowl and rinse several times until water runs clear.
Add rice, water and chicken stock to a 6-quart slow cooker or crock pot and place on high setting for 5 hours, stirring occasionally with a wooden spoon, until soup thickens to consistency of a thick porridge.
At this point the congee can be refrigerated and eaten later, or served immediately with pork, shiitake and bok choy added.
While congee is cooking, place 1/2 slab of baby back pork ribs into a 2-quart pot and cover with water by several inches. Bring to a boil on medium heat, then reduce heat to low and simmer until meat is cooked and tender —about 1 hour. Remove from heat and allow to cool. Cut meat off bones and set aside.
Cut bok choy stems and leaves into 1/4-inch slices and set aside.
Remove shiitake stems from caps and discard. Slice caps into 1/4-inch slices and set aside.
Add sesame seed or peanut oil to a wok or skillet, and heat on medium heat till hot. Add bok choy stalks and mushrooms and stir until starting to soften—about 1 minute. Add bok choy leaves and stir until just starting to wilt. Remove and set aside.
A few minutes before serving, add salt, boiled pork, sautéed bok choy and mushrooms to basic congee and stir till heated. Ladle congee into warmed bowls and top or serve with garnishes.
