With the flavour of pork spare ribs and the soft texture of peanuts, the congee is so good. You can adjust the amount of spare ribs and peanuts to fit your taste. You'll need a couple of hours to soak the rice.
250g long grain rice
250g spare ribs
150g raw peanuts
3 teaspoons lard (or vegetable oil)
1½ teaspoons salt
1½ cubes chicken stock
1 teaspoon sesame oil
2 tablespoons chopped coriander
1.5 litres water
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Chop spare ribs into 2-3 cm cubes, blanch in boiling water for 5 minutes, drain, and set aside. Soak peanuts in hot water for 20 minutes then - if they have skins - remove the skins by rubbing gently with fingers.
Bring the 1.5 litres of water to boil in a large pot then add the rice, chopped ribs and peanuts, then bring to a boil again. Turn the heat down so that the liquid is in a simmer, stir as necessary to prevent rice sticking to the bottom until the mixture is in a porridge consistency (approx 1 hour). Turn off heat, stir in salt, essence of chicken, and lard.
Serve in bowls topped with the chopped coriander and sesame seed oil