Lean pork congee with chinese yam

A light pork congee with dried chinese yam 淮山 (huai shan) and hyacinth beans 白扁豆 (bai bian dou).

This rice congee is touted as a flu prevention soup recipe. The white hyacinth beans have beneficial medicinal properties associated with dispelling the damp heat of a hot summer.

The congee is supposed to be light and bland but if you really can't stand the blandness, introduce some flavour by adding a bouillion stock cube that contain no MSG.

Ingredients
20g white hyacinth beans 白扁豆 (bai bian dou)
20g dried chinese yam 淮山 (huai shan)
50g rice
1500ml water
150g lean pork

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Directions

1. Soak the dried chinese yam in water for about 2 hours.
2. Cut chinese yam into bite-sized pieces
3. Cut the lean pork into thin slices and pound lightly with a meat mallet or the back of the knife to tenderize the meat
4. Marinate pork slices with soy sauce and cornstarch
5. Bring 1500ml water to a boil
6. Cook the beans, chinese yam on low heat for about 30 minutes
7. Add the rice and cook till rice become congee
8. Add the lean pork and cook for about 10 minutes or till pork is cooked
9. Serve

Recipe link: Pork congee with chinese yam

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