Dim sum for dinner - "Kicked up" pork and vegetable congee

(Click on image for larger view.)  A little of everything in a rich, homemade stock.

Since our recent heat wave is at an end, I declare it time for soup.  I could not make it to dim sum this morning, so here we are with the next best thing.

This soup is a delicacy wheeled around on the special cart in Chinese restaurants - the one with the steaming mystery cauldrons which sends the most delicate scents wafting about the room; the one for which I hold off tucking into all the shumai and har gow and char siu bau (well, at least I try to).  I've always wanted to make this, and it occurs to me I have several quarts of pork stock which are just begging to be used up.

While it is most often served for breakfast, congee (rice porridge) is great any time of day, and is even good for an upset stomach and special diets.  It can be toned down as a food for babies and even for folks who are under the weather; it's a great recovery food.  Like so many soups, it is also a great way to use up leftovers.

It is truly a comfort food, but can be treated as a blank canvas for individual interpretation (that's the part I like).  The backbone is a good stock (ALWAYS a favorite for me) and good quality white rice - I am using Calrose for this batch.  Just about any protein or vegetable can be used, and it is SO easy to prepare I'm kicking myself for not making this sooner!

Typically congee has a mild flavor profile.  Of course, I can't leave well enough alone, so I have used LOTS of vegetables and just a touch of heat to finish the dish off.

THE RECIPE

1 cup rice (white or brown) medium grain

8 quarts stock (I used pork)
2 ribs celery, minced
1 large onion, diced
2 cloves garlic, minced
2 carrots, thinly sliced
1/2 cup shiitake mushrooms, sliced
1 dash corn oil

1 cup shredded pork

3-4 scallions, sliced bulbs and leaves separated

ground white pepper, to taste
sea salt, to taste

Sesame oil
Chili oil
soy sauce

Soak rice in cold water for at least 30 minutes; rinse and drain.

Bring stock to boil; add stock, vegetables, rice and oil.  Reduce to simmer.  Reduce until stock has thickened and ingredients have softened, approximately 30 minutes.  When a thick consistency has been reached add scallion bulbs, season with salt and pepper, stir in pork and heat through.

Garnish with scallion green slices, sesame and chili oils, and soy if desired.  Serve piping hot.

**NOTE: if you are not familiar with these two oils, be cautious!  They both have very strong flavors; add just a drop or two and taste from there.**

(Click on image for larger view.)