Serves: 4
Total Calories: 179
1. Rub pork chops generously with salt then sprinkle with sherry. Refrigerate, covered, overnight.
1. Wash rice (see HOW-TO, _Rice: To wash). Place in a saucepan with water. (Since congee boils over easily, always cook it in a deep pot.)
2. Bring to a boil. Then reduce heat to low and simmer, covered, until rice thickens and becomes porridge-like (about 2 hours). Stir occasionally to prevent rice from sticking to the bottom of the pan and burning. Add chops to congee, during the last 40 minutes of cooking. Then remove chops and cut in bite-size cubes, discarding the bones. Return meat to congee briefly to reheat.
3. Serve either in a large tureen or in individual bowls. Serve congee with a side dish of light soy sauce into which the pork cubes can be dipped before they are eaten.
NOTE: Depending on the proportion of water to rice, congee can be made thick or thin. If it becomes too thick during cooking, just add more water. Its texture can also be made creamier by beating the cooked congee with a wire whisk or rotary beater.
VARIATIONS:
* For the rice, use 3 parts long-grain rice to 1 part glutinous rice.
* In step 1, add either 2 slices fresh ginger root or 1/2 piece dried tangerine peel.
* In step 1, add 2 or 3 dried scallops, or 4 or 5 dried shrimp. In step 3, also add 1/2 teaspoon sugar.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Congee With Pork Chops recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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