Ground Pork Congee

Congee (or rice porridge) makes a good breakfast. My mom used to put all ingredients into the slow/pressure cooker at night before she went to bed. Then, the next morning, the congee would be ready! Isn't it convenient? 

I love eggs. That's why you find a boiled egg in my congee.

In the recipe below, I use chayote (also called vegetable pear, pear squash, christophene, cidra, sousou, 合掌瓜, 佛手瓜, etc) because I have fallen with love with the sweet fruit recently. You may use winter melon or cabbage ("juicy" vegetable) instead. 


Prep time: 10 min 
Cook time: 8 hours
Total time: About 8 hours 
Yield: 6-8 servings

Ingredients: 
White rice: 360ml (two rice cooker cups)
Ground pork: 1 pound (About 450g) 
Chayote/Vegetable pear (合掌瓜/佛手瓜): 1 cup 
Ginger: 3 slices
Soy sauce: to taste


Directions: 

1. Add ginger, rice, and 5 liters of water into the slow cooker. Cover and cook on high, stirring occasionally. 
2. When the soup is hot, add ground pork and stir until it breaks up. 
3. Add chayote (or vegetable of your own choice).
4. Cook on low for about 8 hours (or on high for 5 hours).
5. Serve hot. Add soy sauce to taste.