Pork Congee

Congee is a basic breakfast dish in Thailand. Generally, the Thai call it " Joke Moo". 

Ingredients:

    Soup stock

• 1½ cup short - grained rice
• 2 cube chicken broth
• Water 1500 - 2000 ml.
• 1 turnip (slice into pieces)
• 2 coriander roots

   Pork Mixture

• 250 g. ground pork
• 1 tsp maize flour
• 1 tbs oyster sauce
• 1/2 tbs soy sauce
• 1 ts ground pepper

  Other Ingredients

• 2 tbs Thai coriander, finely sliced
• 2 tbs. of spring onion, finely sliced
• 3/4 cup Cup of Ginger, thinly sliced
• 1 tbs of fried garlic 

Cooking Method:

    Pork Mixture

• Season ground pork with oyster sauce, soy sauce, maize flour and ground pepper then mix well,  marinated and made into meatballs.

    Soup stock

• Boil 1 litre water on medium-high heat, add coriander root and sliced turnip. When the soup is boiling, then add 1 cube chicken broth, boil meatballs until its is cooked, after add 2 tbs soy sauce, ½ tbs salt. Let it boil for 5 minutes, remove from heat.

   Congee Method

• In a large pot, bring the rice and 1 litre water to a boil, add 1 cube chicken broth then turn it down to a simmer and cover loosely with a lid. Cook gently, add the soup stock and stirring occasionally, until the rice is thoroughly cooked and the porridge has become thick and creamy, about 1 - 1½ hours.
• Serve in a bowl and sprinkle with spring onion (finely sliced), shredded ginger, fried garlic and ground pepper.

You may place solf-boiled egg or cut century eggs on top.