Pork Tenderloin Rice Congee/ Porridge 稀饭

Porridge or Congee Rice is commonly eaten as breakfast by many chinese all over the world no matter where they are.To make rice congee there is no hard rule to follow .White rice is boiled in many times its weight of water for a long time until the rice breaks down and becomes a fairly viscous white porridge.Besides functioning as an everyday meal, congee is considered to be food therapy for the unwell .Recently my daughter has flu and cold,so I make some rice congee with pork tenderloin for her since she love soup and rice.

Ingredients:

1 cup rice ( I used calrose/sushi rice)

1 liter water

200 gm pork tenderloin (sliced)

2 inch ginger ( scrape the skin and sliced)

salt and ground white pepper to taste

soy sauce to taste

1 stalk scallion( wash and cut) *optional*

Method:

1: Wash ,rinse rice few times in a medium pot before add in 1 liter water.

2:Cook at medium heat until rolling boil,then add in tenderloin pork and ginger.Continue to cook until the rice break down ,approximately 30 minutes or more before remove from the heat.Add additional water if necessary.

3: Add in salt or soy sauce and ground white pepper to your taste.Dish out in bowl and sprinkle with some cut scallion,serve warm.

Note:

I prefer to use stove top to cook porridge. Calrose rice texture is more starchy and quicker to break down during cooking. This meal is ideal to cook in crock-pot or pressure cooker.You can use chicken in bone or beef to replace pork.