Ground Pork And Corn Congee (Chinese Rice Porridge) Recipe

• 1/2 pound ground pork
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon minced garlic (about 1 small clove)
• 1 teaspoon Shaoxing wine
• Kosher salt
• 1/4 teaspoon sugar
• 1/2 teaspoon soy sauce
• 1 1/2 teaspoons cornstarch
• 2 teaspoons vegetable or canola oil
• 2 scallions, chopped (optional)
• 6 cups water
• 1/2 cup short grain rice, washed and drained
• About 1 cup corn kernels cut from 1 large ear of corn

1. In a bowl, combine pork, ginger, garlic, Shaoxing wine, 1/4 teaspoon salt, sugar, soy sauce, cornstarch, and oil. Mix well and set aside in the refrigerator.
2. In a large pot, add water and the washed rice. Cover the pot with a lid and bring it to a boil. When the water starts boiling, turn down the flame to a simmer and cover the pot. 15 minutes later, stir the rice making sure it's not sticking to the bottom. Cover the pot again and stir the rice one more time 15 minutes after the first stir. Cover the pot one last time and simmer for 30 minutes. When the congee is done, it should look creamy and silky.
3. Add the ground pork to the congee, breaking down the meat, and simmer with the lid off until the ground pork is cooked, 5 to 10 minutes.
4. Turn off the flame, add the corn, taste and season the congee with salt. Serve immediately with chopped scallions on top (optional).

ground pork, fresh ginger, garlic, shaoxing wine, kosher salt, sugar, soy sauce, cornstarch, vegetable, scallions, water, short grain rice, corn kernels

Taken from www.seriouseats.com/recipes/2014/09/grond-pork-corn-congee-recipe-dim-sum-chinese.html (may not work)