Zhuangyuan Ji Di Congee (Cantonese Pork Offal Congee)

Name: Zhuangyuan Ji Di Congee (Cantonese Pork Offal Congee)
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 150 g Rice (washed, tossed with a small amount of oil); 75 g Pork kidney (odor tendons removed, blanched in boiling water, cut into small pieces); 75 g Pork liver (cut into small pieces, washed); 75 g Pork intestine (blanched in boiling water and simmered for 1 hour, then cut into pieces); 75 g Pork lean meat (cut into small pieces, washed, briefly marinated with ginger shreds, salt, sugar, and cooking wine); 60 g Pork heart (cut into small pieces, washed); 75 g Pork tripe (blanched in boiling water and simmered for 1 hour, then cut into pieces); Ginger (washed and cut into shreds), a pinch; 1 Cilantro (washed and chopped); 5 g Cooking oil (for tossing the rice); 2 tbsp Cooking wine (for marinating the meat); White pepper powder (for seasoning), a pinch; 3 tsp Salt (for seasoning); 2 tsp Sugar (for marinating the meat)

A traditional Cantonese rice congee made with pork offal, featuring a smooth, velvety porridge base and a rich, savory flavor.

2 hours

Easy

0 favorites

Zhuangyuan Ji Di Congee (Cantonese Pork Offal Congee)

Ingredients

Rice (washed, tossed with a small amount of oil) 150 g

Pork kidney (odor tendons removed, blanched in boiling water, cut into small pieces) 75 g

Pork liver (cut into small pieces, washed) 75 g

Pork intestine (blanched in boiling water and simmered for 1 hour, then cut into pieces) 75 g

Pork lean meat (cut into small pieces, washed, briefly marinated with ginger shreds, salt, sugar, and cooking wine) 75 g

Pork heart (cut into small pieces, washed) 60 g

Pork tripe (blanched in boiling water and simmered for 1 hour, then cut into pieces) 75 g

Ginger (washed and cut into shreds) a pinch

Cilantro (washed and chopped) 1

Cooking oil (for tossing the rice) 5 g

Cooking wine (for marinating the meat) 2 tbsp

White pepper powder (for seasoning) a pinch

Salt (for seasoning) 3 tsp

Sugar (for marinating the meat) 2 tsp

Instructions

Prepare rice and aromatics

Wash the rice and toss it with a small amount of oil; wash and shred the ginger; wash and chop the cilantro.

Prepare pork tripe and intestine

Blanch the pork intestine and tripe in boiling water, then simmer them in a pot for 1 hour, cut into pieces, and set aside.

Prepare offal and marinate the meat

Remove the odor tendons from the pork kidneys, blanch in boiling water, and cut into small pieces. Cut the pork liver, pork heart, and pork lean meat into small pieces, wash them, and marinate briefly with ginger shreds, salt, sugar, and cooking wine.

Cook the congee base

Place the rice in a congee pot, add water and bring to a boil, then reduce to medium heat and simmer for about 30 minutes.

Combine ingredients and season

Add all the prepared ingredients to the cooked white congee and simmer until everything is cooked through. Season with salt and white pepper, then top with ginger shreds and chopped cilantro before serving.