Savory Rice Porridge with Pork and Shrimp

Directions

• Start the Base: In a large saucepan, bring the chicken broth, water, and cooked rice to a boil over high heat. Reduce the heat to medium and let it simmer while preparing the other ingredients.
• Prepare Aromatics: In a small skillet, heat 1 tablespoon of oil over medium heat until shimmering. Add the chopped garlic and minced ginger, stirring constantly until golden and fragrant (about 1–2 minutes). Be careful not to burn them. Remove half of the mixture and set it aside for garnish. Stir the remaining half into the simmering broth.
• Cook the Pork: In the same skillet, add the ground pork and cook over medium-high heat, stirring frequently, until it is no longer pink (about 1–2 minutes). Transfer the partially cooked pork to the simmering soup.
• Simmer & Adjust Consistency: Let the soup continue simmering until the rice absorbs some of the broth and expands about 1.5 times its original size. The texture should be thicker than a clear soup but not as thick as congee—about one-third liquid and two-thirds rice. Simmer for another 2–3 minutes, or a total of about 10 minutes. Adjust consistency by simmering longer to thicken or adding more water if needed.
• Add Greens & Seasonings: Stir in the chopped spinach, soy sauce, and a pinch of salt (if needed). Bring the soup back to a gentle boil.
• Finish with Egg & Garnish: If using the egg, crack it directly into the soup and drizzle with sesame oil. Stir gently to distribute. Ladle the porridge into bowls and top each serving with cooked shrimp, reserved garlic and ginger, chopped green onions, and cilantro. Sprinkle with ground pepper to taste.
• Serve & Enjoy: Enjoy warm, adjusting seasoning as needed.