Pork Balls Congee + Side Dishes 豬肉丸粥加小菜

There was some leftover rice sitting in the fridge again, not quite enough for fried rice but certainly enough for a wholesome pot of congee. I also managed to turn the remaining wanton wrappers and some Korean dangmyeon  into crunchy toppings. You may just make a pot of plain congee and serve along several side dishes of your choice, it is lighter than rice and it is perfect for the chilly nights we have started to get now.

P.S replace pork with chicken or beef, it will be equally delicious!

serves 6

you'll need;

3 cups of leftover rice

2 l of chicken stock

10 wanton wrappers, sliced and deep fried

a handful of dangmyeon  or rice noodles, deep fried

salt and pepper to taste

2 spring onions, chopped

for the meatballs;

500 g of minced pork

1/4 cup of soaked wood fungus

1 egg

1/2 cup of water chestnut, chopped

3 tbs of preserved turnip

dash of soy

dash of sesame oil

dash of Chinese cooking wine

grated ginger

salt and pepper to taste

Prepare the chopped spring onions, pickled mustard greens and chili and garlic sauce.

Fry the wanton wrappers and drain.

Fry the noodles and drain.

Simmer 4 cups of cooked rice with 2 l of water for about an hour.

Form little meatballs and add it into the pot together with the vegetables.

Ladle some congee with meatballs, top with some fried noodles, wanton wrappers and a sprinkle of chopped spring onions.

I also made a simple pork omelet - simply beat 4 eggs with a small handful of the meat mixture, some spring onions and fry til golden on both side.

And a lovely tomato fried egg would be a good choice too.