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.
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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
- Soak the dried chinese yam in water for about 2 hours.
- Cut chinese yam into bite-sized pieces
- Cut the lean pork into thin slices and pound lightly with a meat mallet or the back of the knife to tenderize the meat
- Marinate pork slices with soy sauce and cornstarch
- Bring 1500ml water to a boil
- Cook the beans, chinese yam on low heat for about 30 minutes
- Add the rice and cook till rice become congee
- Add the lean pork and cook for about 10 minutes or till pork is cooked
- Serve
Recipe link: http://www.homemade-chinese-soups.com/pork-congee-with-chinese-yam.html
