Pork Congee

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1 ½   cup   short -   grained   rice
2   cube   chicken   broth
Water   1500 - 2000   ml.
1   turnip   (Cutting)
2   coriander   roots
Pork Mixture
250 g.   ground pork
1 teaspoon   corn flour
1 tablespoon   oyster sauce
Half   tablespoon   soy sauce
1 teaspoon   ground pepper
Other ingredients

Thai 2 tablespoons cilantro, finely chopped
2 tablespoons of spring onion, thinly sliced
3/4 cup Cup Ginger, thinly sliced
1 tablespoon of garlic

Cooking Method:
Pork Mixture
Mix the ground pork with oyster sauce, soy sauce, corn flour and pepper and mix well marinated and make meatballs.
S oup
Boil 1 liter of water over medium-high heat, add cilantro root and chopped turnip. When the soup boils, add 1 cube chicken bouillon, cook meatballs until done, add 2 tablespoons soy sauce and ½ tablespoon salt. Let it boil for 5 minutes, remove from the fire.
Method C ongee
In   a large pot: bring   the rice   and 1 liter   water to a boil   and add 1 cube   chicken   broth. Until it became a thick and creamy porridge is   about 1   - 1 ½ hours.
Serve   In a bowl,   and sprinkle with   spring onion   (Finely chopped), grated ginger,   fried garlic   and ground   pepper.
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