Congee and pork floss are famous Chinese delicacies. Congee is a type of rice porridge served with different side dishes and toppings such as salted duck eggs, tofu and lettuce. Pork floss—known as rousing in China—is a dried meat product with a light and fluffy texture similar to cotton candy. It melts in your mouth and leaves a sweet and salty flavor. Combined together, these Chinese delicacies make a perfect match for the cold weather! Here is our tried-and-tested recipe for pork floss congee - using Sikat’s Pork Floss!

Ingredients:

• 100g pork floss by Sikat Potato Chips
• 1 1/2 cups of glutinous rice
• 6 cups of water
• 1 pork stock cube
• 2 tbsp soy sauce
• 2 inches of ginger peeled, finely chopped
• 2 tbsp moringa (malunggay) powder
• salt and pepper to taste

For toppings:

• 2 boiled eggs, sliced
• 60g green onions, chopped
• toasted garlic, chopped

Procedure:

• Bring the water to boil then add the pork stock cube and ginger. Stir until the cube is dissolved.
• Wash the glutinous rice then add it to the boiling water. Stir occasionally until you receive the desired consistency.
• Once the rice is fully cooked, you can add the soy sauce, salt, and pepper to taste.
• Add the moringa powder and half of the pork floss. Stir well and bring to gentle boil.
• Divide the congee between 4 bowls and add the toppings: boiled egg, green onions, toasted garlic, and the remaining pork floss.

Preparation and cooking time: 30 minutes

Servings: 4 bowls

Congee is best cooked in clay pots but you can also use a rice cooker, though it will take longer to cook. You can add water to change the consistency of the porridge. You can also use a variety of toppings such as tofu and other vegetables.

 Savor a hot bowl of pork floss congee during the cold season. Try this recipe at home with Pork Floss by Sikat Potato Chips