About this recipe: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.
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.