Dried Vegetable and Pork Bone Congee菜乾豬骨粥
A comforting and nourishing Cantonese congee made with dried leafy vegetables and tender pork bones, simmered until rich and flavorful.
01Ingredients
- 500g Pork bones
- 200g White rice
- 50g Dried leafy vegetables
- 1 medium Carrot
- 2 pcs Dried candied dates
- 1 tsp Salt
- 0.5 tsp White pepper powder
- 3 slices Ginger
- 3 litres Water
- 1 tbsp Cooking oil
Nutrition (per serving)285kcal
- Protein16.2g
- Carbs28.5g
- Fat10.3g
Fiber 2.1 gSodium 682 mg
02Steps
- Blanch pork bones in boiling water, then rinse well.
- Soak dried leafy vegetables and dried candied dates until softened. Rinse vegetables thoroughly and cut carrot.
- Rinse white rice, then marinate with cooking oil and salt for at least 30 minutes.
- In a large pot, add pork bones, dried leafy vegetables, carrot, dried candied dates, ginger slices and water. Bring to a boil, then reduce heat and simmer.
- Add marinated white rice to the pot. Stir well to prevent sticking. Bring back to a boil, then reduce heat to low.
- Continue to simmer the congee on low heat, stirring occasionally, until the rice grains have broken down and the congee reaches a thick, creamy consistency.
- Remove pork bones. Season the congee with salt and white pepper powder.
- Ladle the hot congee into bowls and serve immediately.
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