Pork Congee with Ama-ebi

I had a small pack of chicken stock in the freezer that should be used up soon. I found a free morning to cook lunch, so I decided on pork congee. I could easily get the ingredients the day before at the supermarket or the wet market, depending on where I passed by. 

Besides minced pork, the husband also likes his congee/porridge with innards. Of course I didn't have to clean or slice any innards. I simply went to the supermarket to get a pack of sliced mixed innards. All I needed to do was to slightly marinate and sear them before putting them into the boil with the rice. #ImpieCooks2026

Decided to add on ama-ebi (甘エビ). It wasn't really for the husband. It was for Choya. Hahahaha. It's good for her to have a variety of proteins and vitamins going in. But she can't finish a tray in two days. She can have two pieces raw on the day of purchase, and two pieces cooked the next day, but no more. So the husband will always take her leftovers. 

For the husband, I didn't exactly include the ama-ebi as sashimi. I blanched them quickly before serving. That kept its crunch and sweetness. I fried up an omelette with spring onions to go with the meal. Extra protein is always welcomed.