Scholar porridge recipe

To satisfy some of my readers' curiosity on making your very own scholar porridge for the people you care, I have decided to share mine on this blog.

Ingredients: (serving 8)

For the Stock:
400g chicken carcass
400g Pork Big Bone
1 stalk celery, chopped into cubes
8 cloves of crushed garlic
40g of ginger

1) First, boil the water. Then put the chicken bones and pork bones into the boiling water.
(Note: This step is to scald and remove the blood water from the bones.)

2) Then rinse the bones well with cold water and put them aside.

3) Boil another pot of water and add the boiled bones with celery, garlic and ginger.

4) Simmer for 2 hours and add water if neccessary. Filter the soup stock. If you prepare a larger portion of soup stock, you can divide the portions out and store them in the freezer for at least 3 months for future use.

For the marinate:

250 g pork shoulder butt
(or assortment of pork liver, pork intestine)
1 1/2 tsp light soy sauce
1 1/2 tsp rice wine
1 1/2 tsp corn starch
1 tsp sugar
1/4 tsp salt
1 tbsp finely shredded ginger
1/16 tsp white pepper
1 lemon

1) Wash all the meat assortments to rid off the blood. Otherwise, it might give the porridge lightly brown.

2)Put all the marinade ingredients in the mixing bowl and mix them thoroughly. (Marinate the intestine with lemon juice) Cover with the wrap and put them in the fridge to marinate for at least 30 min.

For the congee:

200g rice
soup stock (for 8 servings)
marinated meat (for 8 servings)
water

1) Wash the rice with cold water and drain (~2 to 3 times)

2) Soak the rice for at least 15 min (ideally 1 hour soaking)

3) Boil 2L of water in the pot.

4) Add the soaked rice and the chicken stock (ensure that the rice to water ratio is 1:8 to 1:10)

5) Bring to boil over high heat

6) Cover the pot and leave the lid slightly open

7) Lower the heat to medium-low and stir occasionally to ensure it didn't stick at the base
(Note: Some experts may find stirring unneccesary but as a novice, stirring will help to prevent any disaster to your porridge.)

8) Cook the rice until it thickens to a consistency (~1hr)

9) Add your marinated meat assortment into the porridge and cook further with stirring

10) Once the meat is cooked, the porridge the ready to be served. You can garnish with coriander and century egg.