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Chinese Pork and Shrimp Rice Porridge (Jook or Congee)

Published: Jul 21, 2016 · Modified: Jan 6, 2017 by Igor · This post may contain affiliate links · 20 Comments

This Chinese Pork and Shrimp Rice Porridge, called Jook or Congee, is creamy and filling. Perfect for any meal of the day!

Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

I have said it countless times before and I am going to say it again - breakfast is my favorite meal of the day. Breakfast is absolutely sacred to me, and I never miss it. It's actually impossible for me to miss the early morning meal, because I won't have enough energy to run my errands for the day. I am not even talking about the days when I cook and take photos for the blog. It requires so much energy to work all day long, play for some time with my kid after the work, and instead of going to bed, spend few more hours in the kitchen. No, I am not complaining here, I love everything I do! I'm just trying to paint the picture of how the first meal of the day is essential to me.

Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

Do you eat rice for breakfast? Me - not so often. Sometimes I love to have a simple rice porridge: both savory and sweet. Sweet - with some jam, savory - with some sausage or cheese. Depends on the mood. But as I've already said, rice is not a frequent guest on my breakfast table.  I am just too lazy to cook it in the morning. However, this Chinese Pork and Shrimp Porridge (Congee or Jook in Cantonese), which is a beloved breakfast option in China, can be also served at brunch, lunch, or dinner! I am saying this, because not everyone is used to meat early in the mornings. That's right, it's super versatile and so good!

Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

Chinese have hundreds or even thousands of rice porridge versions. The majority enjoys a simple one for breakfast, made with rice and water. In this case it is served with side dishes, such as salted duck or chicken eggs, fried peanuts, fried noodles, or other. When additional ingredients such as meat, seafood, fish are added, Congee is served as a standalone dish.

Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

Simply put, Jook is overcooked rice. You have to cook rice for about an hour to make it. The end result is a thick, porridge-like consistency of largely disintegrated rice. But believe me, it's so much more than that. The texture, the creaminess of the rice go so well with pork and shrimp. There is also ginger and scallions inside. Divine! Try this nourishing and filling Congee for breakfast or for any other meal of the day and you surely won't regret it! Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

Pork and Shrimp Congee (Jook) is a Chinese breakfast favorite, but is perfect for any meal of the day. This rice porridge is filling, nourishing, and energy boosting! | cookingtheglobe.com

Chinese Pork and Shrimp Rice Porridge (Jook or Congee)

CookingTheGlobe
This Chinese rice porridge is packed with shrimp, pork, and veggies. Perfect any time of the day!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 10 mins
Cuisine Chinese
Servings 4 people
Calories 571 kcal

Ingredients
  

For the poached pork:

  • 12 oz (340g) boneless lean pork butt
  • 1 medium onion , quartered
  • 1 slice ginger (1-inch thick) , peeled and lightly smashed
  • 3 scallions , cut crosswise into thirds
  • 2 teaspoons salt
  • For the Jook:
  • 2 cups rice
  • 12 cups water or chicken stock

For the shrimp:

  • 8 oz (225g) shrimp , peeled, deveined
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • pinch of white pepper

Instructions
 

  • Place the pork in a pot and cover it with water. Add the onion, ginger, scallions, and salt. Bring to a boil, reduce the heat to low, cover the pot leaving the lid a little ajar, and cook for 45 minutes. Remove the pork discarding everything else, and let cool. Cut into julienne strips and set aside.
  • Place the rice and the water (or chicken stock) in a pot and bring to a boil. Reduce the heat to medium-low, cover the pot leaving the lid slightly ajar, and cook for about 50 minutes, stirring occasionally, until you get a porridge-like consistency.
  • Meanwhile, clean the shrimp and place in a bowl.
  • In another small bowl, mix the wine, soy sauce, sugar, salt, white pepper, and pour this liquid over the shrimp. Toss to combine and leave to marinate, while the rice is cooking.
  • About 5 minutes before the Jook is ready, raise the heat to high. Add the pork and stir. Add the shrimp together with the marinade and stir once again. Bring the Jook back to a boil.
  • When the shrimp are cooked (they turn pink), turn off the heat and serve. Enjoy!

Notes

Adapted from Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Nutrition

Calories: 571kcal
Tried this recipe?Let us know how it was!

 

 

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Comments

  1. Amanda

    July 23, 2016 at 1:01 am

    5 stars
    I am so intrigued by this recipe, it looks delicious! The rice porridge looks so creamy and I can imagine that it pairs beautifully with the shrimp and poached pork. I'll look forward to trying this!

    Reply
    • Igor

      July 27, 2016 at 6:54 am

      Let me know how you like it, Amanda!

      Reply
  2. Gloria @ Homemade & Yummy

    July 23, 2016 at 3:18 am

    I would never have thought of eating shrimp for breakfast....must be the Canadian in me. Very interesting flavour combination, and the dish looks so yummy too.

    Reply
    • Igor

      July 27, 2016 at 7:01 am

      I have never thought about it either, Gloria, ha ha! But hey, maybe Chinese would hate cereal for breakfast 🙂 Different cultures, different traditions 🙂

      Reply
  3. Regina

    July 23, 2016 at 4:44 am

    5 stars
    I've only ever had sweet rice dishes for breakfast. This is certainly a different twist.

    Reply
    • Igor

      July 27, 2016 at 7:02 am

      Regina, me too! I grew up with sweet rice dishes. But you can try this Congee for dinner, and you will love it!

      Reply
  4. Amy

    August 03, 2016 at 2:35 pm

    This is perfect breakfast/lunch/dinner food when the weather's getting cooler. This is comfort food as its best! Going to try my congee with shrimps soon 🙂

    Reply
    • Igor

      August 07, 2016 at 7:02 am

      Amy, I love my congee in any weather 🙂 Thanks for stopping by to comment!

      Reply
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