Ground Pork and Corn Congee

Ingredients

• 1/2 pound ground pork
• 1/2 teaspoon minced fresh ginger
• 1/2 teaspoon minced garlic
• 1 teaspoon Shaoxing wine
• Kosher salt
• 1/4 teaspoon sugar
• 1/2 teaspoon soy sauce
• 1 1/2 teaspoons cornstarch
• 2 teaspoons vegetable or canola oil
• 2 scallions, chopped, optional
• 6 cups water
• 1/2 cup short grain rice, washed and drained
• About 1 cup corn kernels cut from 1 large ear of corn

Directions

1. Combine the pork, ginger, garlic, Shaoxing wine, 1/4 teaspoon salt, sugar, soy sauce, cornstarch, and oil in a bowl. Stir everything together thoroughly, then tuck the bowl into the refrigerator while you get the rice going.
2. Pour the water into a large pot and add the washed rice. Put the lid on and bring the pot to a boil, then lower the heat so the mixture simmers gently and keep it covered.
3. After 15 minutes, give the rice a good stir, paying attention to the bottom so nothing is catching. Cover it again, then 15 minutes after that first stir, stir it 1 more time. Put the lid back on 1 last time and let it simmer for 30 minutes. At this point, the congee should be smooth, creamy, and silky.
4. Add the ground pork mixture to the congee, using your spoon to break the meat apart as it goes in. Simmer without the lid until the pork is cooked through, 5 to 10 minutes.
5. Turn off the heat, stir in the corn, then taste and season the congee with salt. Serve right away, with chopped scallions on top if you like.