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QUICK CONGEE WTH PORK MEATBALLS - Rice Breakfast Porridge

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Course: Breakfast, Soup
Cuisine: Asian, Thai
Keyword: Congee, Soup
Prep Time: 12 minutes
Cook Time: 20 minutes
Servings: 4
Author: athomewithrebecka

Ingredients

CONGEE

  • 2 cups precooked rice Pre-Packaged, cooked rice can be substituted
  • 4 cups chicken broth
  • 1 pork bouillon cube
  • 2 teaspoons Asian seasoning mix
  • 1-2 teaspoon fish sauce
  • Ground pepper to taste

MEATBALLS

  • ¼ pound ground pork
  • 2 green onions chopped, divided
  • 2 teaspoon mince garlic
  • 1 teaspoon mince ginger
  • 1 teaspoon fish sauce
  • 1 teaspoon Nikky’s stir fry sauce
  • ¼ teaspoon Nikky’s Black soy
  • 4 eggs or 8 quail eggs

GARNISH

  • Chopped green onions
  • Black soy sauce
  • Toasted sesame oil
  • Nikky’s Crispy Thai Basil Chili

Instructions

FOR THE CONGEE

  • In a medium saucepan, mix rice, chicken broth, bouillon, cube, seasoning mix and fish sauce, Bring to a boil. Reduce heat and simmer while making the meatballs. Add more broth is the congee becomes too thick.

FOR THE MEATBALLS

  • Chop green onions, set aside ¼ of the batch for garnish
  • Mix remaining meatball ingredients together on a medium sized bowl until well combined
  • Using a small ice cream scoop. Make meatballs. Once all meat is made into meatballs drop them into the hot congee broth and cook for 8 minutes.
  • Test meatballs, no pink should remain
  • Add eggs to the broth and poach till soft, about 3 minutes for large eggs and 1 minute for quail eggs

Notes

GARNIGH and SERVE
Spoon cooked congee into a large bowl trying not to break the poached eggs
Drizzle a ¼ teaspoon black soy and toasted sesame oil over the congee
Top with green onions and Nikky’s Crispy Thai Basil Chili