Pork and Shrimp Congee from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
To poach the pork, place the pork in a pot and add all of the poaching liquid ingredients. Cover and bring to a boil over high heat. Reduce the heat to low, adjust the lid to leave it slightly crac...
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Cooking tools:
- Pot
- Stove
Ingredients
- 3 cups water
- 2 teaspoons salt
- 1-inch-thick slice ginger, peeled and lightly smashed
- White Congee
- 12 ounces boneless lean pork butt in a single piece
- 8 ounces (about 20) large shrimp (40 count per pound)
- 3 scallions, cut crosswise into thirds
- 1 teaspoon light soy sauce
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 onion, about 8 ounces, quartered
- 1 tablespoon Shaoxing wine
- Pinch of white pepper
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