Chinese Yam (Taro) and Pork Congee
Rice congee is cooked with yam or taro, pork, shiitake mushrooms and served with toppings on condiments on the side. Can be cooked on the stove or Instant Pot.
- Prep time
- 15 min
- Cook time
- 37 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Jasmine Rice (rinse with cold water a few time and then drain off water (see note))
- 500 gr yam/taro (peeled and cut into 1-inch cubes)
- 300 gr pork chin/jowl (cut into thin strips or you can use ground pork too)
- 50 gr dried shrimps (soaked in warm water until soft,drain and then roughly chop)
- 5-6 dried large shitake mushrooms (soaked in warm water until soft and plump, then sliced)
- 10 cups chicken stock (or use water if you prefer)
- 2 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp corn starch
- 1 stalk green onion (thinly sliced at an angle)
- Fresh ginger (peeled and cut into thin strips)
- Sesame oil
- Soy sauce
- Ground white pepper
Instructions
- 1
Place the pork in a large mixing bowl. Add marinate ingredients. You can marinate overnight or for at least 1 hour before using
- 2
Heat up 2 Tbsp of cooking oil. Add dried shrimp and saute until you smell a wonderful flavor, about 10-15 seconds. Add in the pork and saute until they turn color, add shiitake mushrooms and yams. Saute for about 1 minute and then add the rice grains. Add the chicken stock. Bring it to boil and add the rice then lower the heat and continue to cook until the rice is soft and thickened, about 20-30 minutes or so. You can season the porridge with salt to your taste if you like
- 3
Press saute on Instant Pot. When it's hot, add 2 Tbsp cooking oil. Add dried shrimp and saute until you smell a wonderful flavor, about 10-15 seconds. Add pork and saute until they turn color, add shiitake mushrooms and yams. Saute for about 1 minute and then add the rice grains. Add the chicken stock and give it a stir. Make sure nothing gets stuck at the bottom of the pot. Turn off saute mode
- 4
Close the lid and turn the steam release valve to "sealing". Press "pressure cook" and make sure it's on high pressure. Set timer to 30 minutes. You can also use the "porridge" mode, it will cook at high pressure for 30 minutes too
- 5
When the timer is done, wait 5 minutes and then fully release pressure. If the texture is too thick, you can always thin it out with a bit of water until it reaches the consistency you like
- 6
Season the porridge with some salt if you like
- 7
Serve hot with sesame oil, ginger, chopped green onion and pepper