Ingredients
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5 cups chicken stock
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5 cups water
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1 cup white rice
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¼ cup apple cider vinegar
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2 tablespoons fish sauce
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1 tablespoon grated fresh ginger
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1 teaspoon salt
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¼ teaspoon sesame oil
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2 (6 ounce) fillets lean white fish, sliced
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¼ cup pickled Chinese vegetables
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¼ cup sliced Chinese roast pork
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2 tablespoons chopped scallions
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2 tablespoons crushed peanuts
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½ teaspoon vinegar, or to taste
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½ teaspoon soy sauce, or to taste
Directions
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Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
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Stir fish into congee and simmer until cooked through, about 10 minutes.
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Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.
Cook's Note:
Rice wine vinegar can be used in place of the apple cider vinegar, if desired. Pork floss (pork sung) can be used in place of the roast pork, if desired.
Nutrition Facts (per serving)
| 205 | Calories |
| 3g | Fat |
| 28g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 205 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 1g | 3% |
| Cholesterol 25mg | 8% |
| Sodium 1431mg | 62% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 1g | 4% |
| Total Sugars 1g | |
| Protein 15g | 30% |
| Vitamin C 4mg | 5% |
| Calcium 26mg | 2% |
| Iron 2mg | 11% |
| Potassium 314mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
