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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This congee combines the creamy texture of long grain and glutinous rice with tender lean pork and the subtle sweetness of Chinese yam. The addition of ginger and wolfberries brings a fragrant aroma and a touch of warmth to the dish. Perfectly seasoned with salt, white pepper, and sesame oil, every spoonful is comforting and satisfying. The process of simmering the rice and yam creates a thick and creamy texture, while the pork granules remain...
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Step 1
Prepare all the required ingredients.
Rinse the rice and glutinous rice thoroughly, soak them in clean water for 20 minutes for a softer texture.
Step 2
Slice the lean pork. Season the pork with salt, white pepper powder and cornstarch, then mix well. Peel the Chinese yam and cut into chunks. Shred the ginger and chop the green onions.
Dice lean pork into small granules, coat lightly with cornstarch to keep the meat tender. Peel Chinese yam and cut into small cubes, soak in water to prevent oxidation and browning. Slice ginger thinly.
Step 3
Wash the long grain rice and glutinous rice thoroughly. Pour in 800ml water and a spoonful of cooking oil. Bring to a boil over medium heat, then turn to low heat and simmer for 20 minutes.
Pour 800ml water into a pot, add ginger slices and bring to a boil. Put in soaked rice and glutinous rice, simmer on low heat for 25 minutes while stirring occasionally to avoid sticking to the bottom.
Step 4
Add Chinese yam chunks and cook for another 10 minutes.
Add pork granules and yam cubes, continue cooking on low heat for another 15 minutes until the congee turns thick and creamy.
Step 5
Put in marinated lean pork, ginger shreds and goji berries, then simmer for 10 more minutes.
Season with salt and white pepper powder, stir well. Turn off the heat, add goji berries, sprinkle with chopped green onion and a drizzle of sesame oil before serving.
Step 6
Season with proper salt, add sesame oil and chopped green onions, stir evenly.
Step 7
Serve and enjoy.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
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You can substitute lean pork with beef for a different flavor profile.
Soaking the Chinese yam in water prevents oxidation and browning.
Coating the pork with cornstarch helps keep the meat tender during cooking.
Stir the congee occasionally while simmering to prevent it from sticking to the bottom of the pot.
Can I use another type of rice?
Yes, you can use other types of rice, but the combination of long grain and glutinous rice provides the best creamy texture for congee.
How do I prevent the congee from sticking to the pot?
Stir the congee occasionally while simmering to prevent it from sticking to the bottom of the pot.
Can I skip the wolfberries?
Yes, wolfberries are optional and can be omitted if you prefer.
What can I use instead of Chinese yam?
You can substitute Chinese yam with taro or sweet potato for a similar texture and mild sweetness.
How do I store leftovers?
Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of water to restore its creamy consistency.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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