With the flavor of spareribs and the soft texture of peanuts, the congee is so good. Adjust the amount of spareribs and peanuts to fit your personal taste.
4 people made this
250 gram long grain rice
250 gram pork spare ribs
150 gram peanuts (deshell)
3 teaspoons lard
1 1/2 teaspoons salt
1 1/2 teaspoons essence of chicken
1 teaspoon sesame oil
10 gram cilantro
1.5 liters water
Directions Prep:2hr › Cook:1hr › Ready in:3hr
Soak rice in cold water for 2 hours.
Chop spareribs into 2-3 cm cubes, blanch in boiling water for 5 minutes, drain and set aside. Soak peanuts in hot water for 20 minutes then remove the skins by rubbing gently with fingers.
Into a boiling pot of water (1.5 liters) add rice, spareribs and peanuts, then bring to a boil again. Turn heat down to simmer, stir as necessary to prevent rice sticking to the bottom, until the mixture is in a porridge consistency (approx 1 hour). Turn off heat, stir in salt, essence of chicken and lard.
Serve in medium bowl and top with sesame seed oil and cilantro.