Recipe: Ice Congee w/ Ribs and Fried Bread Sticks - Cháo sườn

By admin Published: December 5, 2017

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    Ingredients
    Instructions
    • Mix the rice flour with glutinous rice flour. Combine the flour with 3 cups (750ml) water, stir well and leave to sit for 1h.
    • Rinse the baby short ribs well, then add them to a pot of water with some salt and vinegar. Bring to a boil and cook for 2-3 mins. Dump out the whole pot and rinse the ribs well.
    • In a pressure cooker, combine the ribs, 8 cups (2 liter) of water and 1/2 tsp salt. Bring to a boil, then cover the lid and cook for about 20 mins. You can also use a normal pot but it might take double or triple the time.
    • Season the pork with 2/3 tsp stock powder, 1/2 tsp pepper, 1 tbsp fish sauce and 1/2 tbsp minced shallot. Mix well and leave to sit for 15 mins.
    • Take the meat out of the pressure cooker and peel the meat out of bones. Slice the meat into small junks. Season the meat with pepper, fish sauce and minced shallot.
    • In a frying pan, heat 2 tbsp vegetable oil and ___ some minced garlic and shallot until fragrant. Then add the minced meat and stir fry until it's no longer pink. Combine with the cooked meat. Mix well and turn off the heat.
    • Combine the pork broth with the rice flour batter (435g flour : 4 liter broth). Bring this to a boil over high heat, stirring constantly.
    • When you start feeling heavy at the bottom of the pot, lower the heat and keep stiring. Add the meat and stir well, then turn off the heat.
    • Transfer the congee into a serving bowl. Cut the fried bread sticks into rings, then add them on top of the congee together with some pork floss and a little bit of cracked pepper.