Congee

Smooth Cantonese rice porridge slowly cooked until silky, served with century egg, pork slices, and fried dough.

Ingredients

• 600g large prawns
• 2 cups wonton wrappers
• 2 tsp crushed Sichuan peppercorns
• 2 tsp chili oil
• 2 tbsp neutral vegetable oil
• a generous handful of bean sprouts
• a handful of fresh chives, chopped
• a generous spoonful of toasted sesame oil
• 2 cups water

Instructions

1. 1

   Gather and prep the jasmine rice and pork belly, measuring everything out so it is ready to go.

2. 2

   Heat toasted sesame oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the crushed Sichuan peppercorns and carrots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the pork belly, season with star anise, and cook until just done, about 1 hr.

5. 5

   Warm the jasmine rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the jasmine rice and spoon the cooked mixture over the top.

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