Wash the long-grain rice thoroughly. In a bowl, combine the washed rice with salt and cooking oil. Mix well and let it marinate for at least 30 minutes, or ideally, soak overnight.
In a large pot, bring water to a rolling boil. Add the marinated rice. Once it returns to a boil, reduce the heat to low, cover, and simmer for 60-90 minutes, stirring occasionally to prevent sticking. The rice grains should burst and form a thick, creamy congee.
Once the congee reaches desired consistency, stir in salt and white pepper. Keep the congee simmering gently.
Slice the pork liver thinly. Rinse the sliced pork liver thoroughly under cold running water until the water runs clear, ensuring all impurities and bitterness are removed. Pat dry with paper towels.
In a clean bowl, combine the sliced pork liver with salt, white pepper, Shaoxing wine, cornstarch, and cooking oil. Mix well to ensure the liver is evenly coated. Let it marinate for 15 minutes.
Re-heat the congee to a rolling boil. Carefully add the marinated pork liver slices to the vigorously boiling congee, stirring gently to prevent them from clumping together.
Cook the pork liver for approximately 30-60 seconds, or until it is just cooked through and tender with a slight pinkish hue in the center (do not overcook, as it will become tough). Stir in the finely shredded fresh ginger and a drizzle of sesame oil. Ladle into bowls and garnish with chopped spring onions before serving hot.
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