Spinach and pork liver congee is a nutritious and beloved Chinese dish, perfect for breakfast or a light meal. Here’s a classic recipe to recreate its comforting flavors.
Start by rinsing ½ cup of jasmine rice until the water runs clear, then soak it in water for 30 minutes. Drain and add to a pot with 5 cups of water, bringing to a boil over medium heat. Reduce to low, simmering for 45 minutes until the rice breaks down into a thick, creamy porridge.
While the congee cooks, prepare 150g of fresh pork liver. Slice it thinly, then marinate in 1 teaspoon of soy sauce, ½ teaspoon of cornstarch, and a pinch of pepper for 15 minutes. Blanch the slices in boiling water for 10 seconds to remove impurities, then drain.
Wash 200g of spinach, discarding tough stems. In the last 5 minutes of cooking, add the spinach to the congee, stirring until it wilts. Return the blanched liver to the pot, season with ½ teaspoon of salt, and stir gently. Simmer for 2 more minutes until the liver is tender but not overcooked.
Serve hot, garnished with a dash of sesame oil or chopped scallions. This congee balances the earthy sweetness of spinach, the richness of pork liver, and the silky texture of rice, making it a timeless comfort food.