1. Combine minced pork with preserved vegetables. Add in light soy sauce,
sugar, sesame oil, corn flour, salt and white pepper, mixing well. Make
1 golf ball sized pork ball and set the rest of the pork mixture aside.
Bring a small saucepan of water to boil, cook the pork ball and taste.
Add more seasoning to the pork mixture if needed, cover and refrigerate
till congee is ready.
2.To make congee
Rinse rice twice under cold running water. Drain and put rice, water,
salt and sesame oil in a large saucepan. Bring to boil over high heat
before lowering heat and allow congee to simmer till it’s thick and
smooth. Stir constantly, occasionally adding more water if congee gets
3. Add chicken stock and shaping pork mixture into golf sized balls as
you go, add pork balls to congee. Bring congee to boil, lower heat and
let simmer for ten minutes or till congee is thick and pork balls,
cooked. Taste and adjust seasoning if needed. Serve hot with ginger,
spring onions and fried shallots. Serves 6