Preparation: 

Preparation time: 9 hr 15 min

Cooking time: 1 hr

Serving: 4

Ingredients:

• 1 cup jasmine rice
• 1/2 pound boneless, skinless pork shoulder, cut into 1/2-inch-thick and 3-inch-long strips
• 1 tablespoon Shaoxing wine
• Kosher salt
• 1 cup raw red-skin peanuts
• 1 cup plus 1/2 teaspoon neutral oil, such as vegetable or canola oil
• 1 teaspoon fine sea salt
• 1/2 pound (about 1 cup) squid tubes and tentacles
• 1/2 cup fish cake sheets, cut into 1/4-inch-thick strips
• 2 teaspoons chicken bouillon powder, such as Lee Kum Kee brand
• 1 teaspoon sugar
• 2 scallions, thinly sliced
• One 1-inch piece of fresh ginger, peeled and cut into thin strips
• Ground white pepper, for garnish
• 4 youtiao (Chinese fried doughnuts), optional

Instructions:

1. Place the rice in a medium bowl wash it and drain it twice. Add enough cold water to the bowl to cover it by 1 inch; cover the bowl and refrigerate for at least 8 hours and up to 12 hours.
2. Place the pork, Shaoxing wine, and 1 teaspoon salt in a medium bowl and massage the ingredients into the pork until the salt dissolves. Cover and refrigerate at least 8 hours and up to 12 hours.
3. Place the peanuts and 1 cup of neutral oil in a medium saucepan over medium-low heat. Cook, swirling occasionally, until the peanuts are golden brown and the skin is deep brown, 12 to 15 minutes. Strain, saving the oil for another use. Lay the peanuts out on a paper towel-lined plate. Discard the oil. Sprinkle the peanuts with the fine sea salt and cool completely. As they cool, they will get crisper. Store in an airtight container at room temperature for up to 5 days.
4. Pour 12 cups cold water into a 7-quart Dutch oven. Cover and bring to a boil over high heat.
5. Pour off all the water from the soaked rice. Add 1/2 teaspoon kosher salt and remaining 1/2 teaspoon neutral oil and stir with a spatula or spoon until the oil and salt are well distributed and most of the rice grains are coated.
6. Add the rice to the boiling water. Bring back up to a rolling boil, stirring continuously, about 4 minutes. Reduce the heat to medium-low and simmer, stirring every 10 to 15 minutes with a wooden spatula, until the mixture has thickened, the rice grains have broken down and the texture is similar to cooked grits, 30 to 40 minutes. (If it is too thick, you can thin it by adding warm water 1/2 cup at a time. To thicken it, simmer until it reaches the desired thickness, about 5 minutes.)
7. Stir the pork into the rice and bring it back to a gentle boil. Cook, stirring occasionally, until the pork is tender, about 10 minutes.
8. Meanwhile, cut the squid tubes lengthwise to open them up like a book and slice them into 1/2-inch-thick strips crosswise. Cut each squid tentacle cluster into 3 pieces lengthwise and set all aside in a small bowl.
9. Add the squid, fish cake, bouillon powder, and sugar to the rice. Cook until the squid turns white and opaque, about 3 minutes. Taste and add more salt if needed.
10. Divide the congee among 4 bowls and garnish each with scallions, ginger, and a handful of roasted peanuts. Sprinkle with white pepper and serve the congee hot with youtiao on the side if desired.