Salted fish and peanut congee

• Meat

  • 1 400 g piece Pork neck

• Seafood

  • 150 g Fish, dried salted

• Produce

  • 1 Coriander, sprigs
  • 2 1/2 tbsp Ginger
  • 105 g Unskinned peanuts

• Pasta & Grains

  • 165 g Grain rice, medium

• Oils & Vinegars

  • 750 ml Vegetable oil

• Bread & Baked Goods

  • 6 Wonton wrappers

• Liquids

  • 2 1/2 Litre chicken stock or water

Found on nonnascooking.com

Description

Directions

• Soak peanuts in cold water overnight.
• The next day, drain peanuts, then soak dried fish in cold water for 30 minutes. Drain.
• Combine fish, peanuts, rice, stock, ginger and pork in a large saucepan and bring to a simmer over medium-low heat. Reduce heat to low and cook for 1 hour, then remove fish and set aside to cool. Cook congee for a further 30 minutes or until pork is very tender. Remove pork and set aside to cool. Cook congee, stirring occasionally, for a further 1 hour or until rice is soft and falling apart and the mixture has thickened.
• Meanwhile, remove fat and gristle from pork and thinly slice. Remove skin and bones from fish and flake flesh into small pieces.
• Heat oil in a saucepan over medium heat until hot. Working in batches, deep-fry wonton strips for 20 seconds or until golden and crisp. Remove with a slotted spoon and drain on paper towel.
• When congee is ready, stir in pork and fish. Add a little extra stock or water to thin congee if necessary. Divide among large bowls, scatter over fried wonton skins, coriander, spring onion and serve drizzled with chilli oil.
• Note
• • Dried salted fish and chilli oil are available from Asian food shops.