Rinse and soak the long-grain rice for at least 30 minutes. Drain well. Mix the drained rice with salt, cooking oil, and white pepper. This helps create a smoother congee.
In a large pot, bring water to a rolling boil. Add the seasoned rice mixture and stir well. Once it returns to a boil, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Add roasted peanuts after 30 minutes of simmering.
While the congee simmers, prepare the offal and meat. Clean the pork intestines thoroughly. Slice the pork liver and pork kidney thinly. Combine the sliced pork liver, pork kidney, pork intestines, and pork lean meat in a bowl. Add cornstarch, soy sauce, sesame oil, and white pepper from the marinade ingredients and mix well.
In a separate pot, bring water to a boil with julienned ginger and Shaoxing wine. Briefly blanch the marinated pork liver, pork kidney, pork intestines, pork lean meat, and pork meatballs until just cooked through. Remove immediately and set aside. Do not overcook.
After 1 hour, check the congee. It should be thick and creamy. If too thick, add more hot water to reach desired consistency. Stir in the blanched pork liver, pork kidney, pork intestines, pork lean meat, and pork meatballs. Cook for another 5 to 10 minutes until everything is heated through and the offal is tender.
Ladle the hot congee into serving bowls. Garnish generously with chopped green onions, julienned ginger, crispy fried shallots, and cut fried dough fritters. Season with extra white pepper and a drizzle of sesame oil to taste. Serve immediately.
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