Congee with Pork Sung and Fermented Bean Curd

Ingredients

• 1/2 cup Jasmine Rice
• 8 cups Water
• 1/2 cup Pork Sung (Pork Floss)
• 2 squares Fermented Bean Curd
• 1 teaspoon Sesame Oil
• 2 tablespoons Scallions
• 1 tablespoon Soy Sauce

Instructions

1. 1Place the 1/2 cup Jasmine Rice in a fine-mesh sieve and rinse it thoroughly under cool running water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup Jasmine Rice and the 8 cups Water. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour. Stir occasionally to prevent sticking. The congee is ready when the rice has broken down and the mixture is thick and creamy.
3. 3While the congee is simmering, place the 2 squares Fermented Bean Curd in a small bowl and mash them thoroughly with the back of a fork until a paste forms.
4. 4Stir the 1 teaspoon Sesame Oil and the 1 tablespoon Soy Sauce into the mashed fermented bean curd paste until well combined.
5. 5Ladle the hot congee into individual serving bowls.
6. 6Top each bowl of congee with a generous portion of the 1/2 cup Pork Sung, a spoonful of the mashed fermented bean curd mixture, and a sprinkle of the 2 tablespoons Scallions.
7. 7Serve the congee hot immediately.

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