Chinese Rice Soup (Congee)

• 1 1/2 cups Jasmine or Carolina rice (this is one of the few instances where Basmati isnt an appropriate long-grain variety)
• 2 quarts broth or water, or more as needed
• 1 teaspoon salt or more to taste
• 4 ounces pickled Chinese vegetables (see Notes), rinsed and finely chopped
• 1 bunch of scallions, both green and white parts, finely chopped
• Leaves from 1 bunch of cilantro
• 3 tablespoons finely chopped hot fresh chilies, such as Thai chilies or serrano chilies, or 5 tablespoons milder (but still hot) chilies such as jalapenos
• Soy sauce (even though this dish is Chinese, I prefer Japanese dark soy sauce)
• 1 pound pork tenderloins, the thin end of a beef tenderloin, lean steaks, or leftover meats
• 2 tablespoons peanut oil or more as needed (if youre sauteing raw meat as a condiment)
• Salt
• Pepper

1. RINSE the rice by putting it in a strainer and running cold water through it, then combine it with the broth or water in a heavy-bottomed pot.
2. If youre using water, add the salt.
3. If youre using broth, taste it first and only add salt to taste.
4. Bring to a simmer and simmer gently for about 20 minutes.
5. Let the rice sitdont cover itfor about 30 minutes more.
6. Reheat the soup just before servingyou may also need to thin it with more broth or water because it thickens as it sits.
7. Taste the soup and add more salt if it needs it.
8. ARRANGE the condiments in separate bowls.
9. If youre using raw meats, slice them into thin strips about 2 inches long.
10. The shape isnt terribly important because the cuts suggested here are very tender.
11. Heat the oil in a wok or iron skillet over high heat until it ripples and just begins to smoke, then add half the meat.
12. Stir rapidly, working over high heat, until the meat is lightly browned, 1 1/2 to 2 minutes.
13. Season the meat with salt and pepper.
14. Repeat with the remaining meat, adding more oil to the wok if needed.
15. If youre using leftover meats, cut them into bite-size cubes or strips and serve them cold.
16. Arrange the meats, hot or cold, in bowls along with the other condiments.
17. Ladle the soup into hot soup plates and set the condiments in the middle of the table.

jasmine, broth, salt, chinese vegetables, scallions, cilantro, chilies, soy sauce, pork, peanut oil, salt, pepper

Taken from www.cookstr.com/recipes/chinese-rice-soup-congee (may not work)