Description
A traditional breakfast congee representing Guangzhou. Fresh pork liver, intestines, and meatballs are quickly cooked in a completely dissolved, thick plain congee base. It has ZERO offal odor, offering an astonishingly elegant and nourishing flavor.
Restaurants serving Ji Di Zhou (Pork Offal Congee)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Pork liver
- Pork intestines
- Pork meatballs
- Ginger
- Scallion
- White pepper
Instructions
- [Authentic Recipe]
- Rub rice with oil/salt; boil for hours with pork bones and century egg until dissolved into a potage.
- Slice pork liver paper-thin and purge blood. Clean and boil pork intestines. Make tiny meatballs.
- Boil
- portion of congee in a small pot violently.
- Drop in the raw liver, intestines, and meatballs, cooking instantly via residual heat.
- Plate instantly before the offal toughens. Garnish with scallion, julienned ginger, and white pepper.
Learn more Spice, substitutes, tips
Key spices
Rich umami of fresh pork offal and refreshing ginger/white pepper、生姜・白胡椒のサッパリ感
Substitutes at Japanese supermarkets
Use JP liver and minced pork, simmer in commercial plain congee
Pairing
Chang Fen (Rice Noodle Rolls) / Fried Dough(You Tiao)
Trivia
'Ji Di' means passing the imperial exam. Legend says a scholar ate this congee and placed first in the exam. Given this auspicious name, it is highly popular among students taking exams.
Eating tips & etiquette
Scoop the scalding congee and offal together before it toughens. The liver has a crisp snap with ZERO odor. Dipping fried dough into the congee is standard.
Allergen
Pork