Ingredient and Portion
Congee with pork liver and kidney 及第粥
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Though inners of animals are known for their high cholesterol content, but we should also give them credit for being a good source of iron, which is especially important for women. Everything eaten in reasonable portions should not be a big problem.
pork liver 250g
pork kidneys 1pair
white rice 2cups
green onions 2stalks
ginger 4slices
pork kidneys 1pair
white rice 2cups
green onions 2stalks
ginger 4slices
Seasoning
Some salt, pepper and sesame oil.
Method
Wash the rice, and boil in 10 cups of water and bring to the boil. Turn to low heat and let cook for an hour until it becomes the right consistency for congee.
Wash livers and slice into thin slices.
Cut kidneys in half, and cut lengthwise again. Remove the layer of fat and fibre, and slice. Cut cross petterns on kidney slices.
Bring congee to the boil again, then add in all the ingredients. Boil over high heat for 3-4minutes until ingredients are thoroughly cooked, then serve.
Wash livers and slice into thin slices.
Cut kidneys in half, and cut lengthwise again. Remove the layer of fat and fibre, and slice. Cut cross petterns on kidney slices.
Bring congee to the boil again, then add in all the ingredients. Boil over high heat for 3-4minutes until ingredients are thoroughly cooked, then serve.
Tips
To rid the smell of the kidneys and livers, add in pepper when serving.
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