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Chinese BBQ Pork & Ginger Congee
Chinese BBQ Pork & Ginger Congee

Chinese BBQ Pork & Ginger Congee

with Garlic-Chilli Oil & Crispy Shallots

Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. Elevate your next serving of rice by creating this easy savoury rice porridge known as 'congee.' Serve adorned with delicately seasoned pork mince, tender greens and crispy shallots for an exciting blend of colour, flavour and crunch.

Allergens:
Gluten
Soja
Hvede

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Jasmine Rice

(May be present: Glutenhaltiges Getreide, Soja, Weizen.)

2

Garlic

1 sachet

Crispy Shallots

250 g

Pork Mince

1 sachet

Chilli Flakes

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soja, Hvede;)

1 packet

Soy Sauce Mix

(Contains: Gluten, Soja, Hvede;)

1 packet

Ginger Paste

1 tin

Sweetcorn

1 sachet

Chicken Stock Pot

1

Red Radish

Nutritional Values

Calories630 kcal
Energy (kJ)2630 kJ
Fat21.6 g
of which saturates8.1 g
Carbohydrate81 g
of which sugars11.6 g
Dietary Fibre20 g
Protein32.3 g
Sodium1880 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Lid

Cooking Steps

1

• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring until fragrant, 1-2 minutes. • Stir in the boiling water (5 cups for 2 people / 10 cups for 4 people) and chicken stock pot. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.

2

• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. • Thinly slice red radish into sticks. • Finely chop garlic.

3

• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste. TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

4

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds-1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix until combined. Set aside. TIP: The hot oil will bubble up and ‘cook’ the garlic.

Cook the pork
5

• When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add Asian BBQ seasoning, Asian greens and a splash of water and cook until fragrant and wilted, 1-2 minutes.

6

• Divide ginger congee between bowls. Top with Chinese BBQ pork and radish. • Drizzle garlic chilli oil over congee. • Sprinkle over crispy shallots to serve. Enjoy!

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