Ingredients
200 g water spinach, 100 g japonica rice.
Seasonings
Salt, lard, and MSG, each to taste.
Instructions
1. Wash and drain the water spinach thoroughly, then cut it into fine shreds.
2. Rinse the japonica rice thoroughly, place it in a pot with enough water, and cook until the porridge is almost done. Then add lard, water spinach, salt, and MSG, and continue cooking until the porridge is fully set. This congee is light, savory, and aromatic, rich in protein, carbohydrates, calcium, phosphorus, iron, fiber, and various vitamins.