Peanuts & Preserved Vegetables with Meatballs Porridge 花生冬菜肉饺粥
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 2
  • ½ cup cooked rice
  • 250ml Mizkan Pork Bone and Soy Sauce Nabe Soup Base
  • 450ml water + 150ml more to cook to consistency, if desired
  • 250g minced meat
  • 1 tbsp preserved vegetables 冬菜, rinsed briefly
  • 50g raw peanuts, rinsed briefly
  • 3 springs spring onion, diced
  • 5 water chestnuts, diced
  • 1 tbsp shallot oil
  • dash of pepper
For the Meat Marinade:
  • 1 tbsp light soya sauce
  • ½ tsp sesame oil
  • ½ tsp onion powder
  • 1 tbsp corn flour
  • ¼ tsp pepper
To Serve with :
  • 1 egg
  • Some spring onion, diced
  • Some fried shallots
  • Some fried fritters
  1. Combine the minced meat with all the marinade ingredients and mix well. Throw the meat onto the mixing bowl several times till it becomes sticky.
  2. Add in the diced spring onion and water chestnuts to the minced meat and mix well.
  3. Roll them into size of approximately 1 tbsp for each meatball and set aside in the fridge.
  4. Combine the soup base stock with the water, peanuts and preserved vegetables in a pot. Cook till it boils before lowering the heat.
  5. Add in the shallot oil and stir to mix well. Adjust with more water to cook to desired consistency of the porridge.
  6. When almost done, add in the meatballs.
  7. When the meatballs are cooked, off the flame. Beat an egg into a bowl and add the porridge to it. Serve hot with diced spring onion, fried shallots and fried fritters as desired.
Recipe by Eat What Tonight at