|50 g||smoked ham (lean)|
|30 ml||white wine|
|1||guinea fowl (in pieces)|
|5 g||rock sugar (white)|
|1 tbsp||pepper (sichuan)|
|80 g||rice (short grain)|
|70 g||rice (sticky)|
A light, young Pinot Gris, with its creamy body, complements poultry wonderfully and is an excellent choice when enjoying the congee for lunch or dinner.
Cut carrot into bite-sized pieces and ham into cubes. Peel and thinly slice ginger. Slice green onion into rings.
Add water, wine, carrots, ginger, guinea fowl cut into pieces, ham, rock sugar, salt, and pepper to a large saucepan. Bring to a boil, then reduce to medium heat and simmer for approx. 25 - 30 min.
Skim the fat from the soup with a spoon and discard. Add rice to pan and bring to a boil. Reduce to medium heat and allow to simmer for approx. 15 - 20 min., stirring occasionally. Now, return the heat to high and add guinea fowl meat back to the pan. Stir well. As soon as the congee returns to a boil, remove the pan from the heat.