Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
For the Congee:
- 1 cup Jasmine rice
- 4 slices ginger Julienned
- 1 tbsp fish sauce
- 6 cup chicken stock
- 3 cloves garlic minced
- ½ tbsp ground black pepper
- 1 pc poached egg
- 2 pcs scallions chopped
- 1 stick Yeoh Tiao Chinese fried dough (read note 1)
- 1 tbsp fried garlic or onions
- 1 cup beef or pork (recipe below) minced
- salt and pepper to taste
- 2 tbsp Pork floss (Rou-Song 肉鬆) read note 1
For Minced Beef or Pork (optional topping):
- 1 cup minced beef or pork
- 1 tsp minced garlic
- ground black pepper to taste
- 1 tbsp oyster sauce
- 1 pc bay leaf
For Instant Pot Congee:
Set the instant pot to saute setting and heat 1 tbsp of oil, add minced garlic and ginger. Stir fry to get that aroma. Add the rice and stir for 1 minute.
Now, add the chicken stock and press the “porridge” setting and once it’s done, release the valve naturally.
While waiting for the rice porridge to get cooked, prepare the toppings by sauteing your minced beef/pork, 1 tsp minced garlic, 1 bay leaf, 1 tbsp oyster sauce, and black pepper to taste. Set aside.
Once the congee soup is done, you can add in your minced beef/pork, separating them in the soup so they don’t clump together.
Top with scallions or cilantro, fried garlic, poached eggs, You Tiao (optional), and Pork Floss. I grew up eating pork floss on EVERYTHING, even out of the jar.
1.) You can find Pork Floss and You Tiao at your local Asian stores.
Calories: 310kcal | Carbohydrates: 52g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 995mg | Potassium: 463mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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