Ground pork and corn congee (Chinese rice porridge) from Serious Eats

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Notes about this recipe

  • lizbot2000 on September 30, 2018

    The texture of this was great. I used chicken stock instead of water and added a bit of soy sauce and ya lu chili oil with cilantro and peanuts at the end. It was awesome. Not as easy as my standard congee (dump bone-in chicken thighs and ginger in with the rice and stock, then cook together), but a nice change of pace.

  • wodtke on September 21, 2014

    This is pleasant enough, but not very interesting. Would strongly suggest using at least part chicken stock in place of the water, and adding some sriracha or other flavorful ingredient..

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