Tulip Pork Luncheon Meat Congee

• 45 min
• 4 persons

Ingredients

• 340 g Tulip Pork Luncheon Meat
• 200 g Rice
• 10 Fresh Chinese black mushrooms
• 150 g Carrot
• 2 tbsp Ginger
• 1 tbsp Chopped garlic
• 1 tbsp Red onion
• 1 tsp Sesame oil
• 3 tbsp Spring onion
• 2 tbsp Cilantro
• 100 g Green mustard
• 100 g Watercress
• Cooking oil
• Ground pepper

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Instructions

Food preparation:

• Dice the Tulip Pork Luncheon Meat
• Wash the rice and cook with 3 liters of water until it’s done
• Dice the fresh Chinese black mushroom and carrot
• Cut the ginger in finely thin strips
• Put the green mustard and watercress in boiling water for 1 minute, then take out and drain before serving with congee

Heat oil in a pan, add garlic, ginger, fresh Chinese black mushroom, carrot and the Tulip meat and stir-fry the mixture.

Pour the mixture of the Tulip meat in the congee pot and let it boil for 5-10 minutes. Season with 1 teaspoon sugar, ½ tablespoon seasoning, ½ teaspoon salt. Turn off the fire, add a little sesame oil and pepper.

Sprinkle with spring onion & cilantro. Serve with green mustard and watercress.

Tip

Serve for breakfast.