질문하기
Tender lamb is simmered with rice and warming spices into a hearty, nourishing porridge. This high protein family congee is especially popular in Northern China during cold winter months.
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside.
Cut the boneless lamb shoulder into bite-sized cubes, removing excess fat as needed.
In a large pot over medium-high heat, combine lamb pieces with ginger slices, star anise, Shaoxing wine, and 8 cups of water. Bring to a boil, then reduce to a gentle simmer and skim any foam.
Add the rinsed rice and simmer on low heat, stirring occasionally to prevent sticking and to ensure creamy texture. Maintain a gentle simmer for 1.5–2 hours until rice and lamb are very tender.
Add sliced scallions, salt, and white pepper. Let cook for a final 5 minutes. Taste and adjust seasoning before serving piping hot.
