Ingredients
250ml Swanson Superior Broth Scallop Flavoured
100g Sweet Corn Kernel
250g Lean Pork
1 Cup Jasmine rice
1.5L Water
Some Chopped Spring Onion
Method
Blanch pork then rinse in cool water. Drain well and set aside.
Add pork, corn kernels, Swanson Superior Broth Scallop Flavoured, water and rice into the pot, bring it to a boil over high heat. Reduce to medium heat and cook until rice is tender and remove pork from the heat and shred.
Add shredded pork to the congee and mix well. Garnish with chopped spring onions and serve.
