Fresh Fish Congee

Name: Fresh Fish Congee
Cuisine: Chinese
Ingredients: Rice: preferably short grain and white; neither long-grain nor brown disintegrates properly. Use approximately ¼ cup per serving.; Rice: preferably short grain and white; neither long-grain nor brown disintegrates properly. Use approximately ¼ cup per serving.; Rice: preferably short grain and white; neither long-grain nor brown disintegrates properly. Use approximately ¼ cup per serving.; (1 to 2 dried scallops, gong yu chu, soaked); (1 to 2 dried scallops, gong yu chu, soaked); (Chicken bones or meat); (Chicken bones or meat); Fish fillet of mild flavor and best quality, cut in small pieces; Lettuce, thinly shredded; Ginger, finely shredded; Spring onions, minced

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

Rice: preferably short grain and white; neither long-grain nor brown disintegrates properly. Use approximately ¼ cup per serving.
(1 to 2</

Asia
China
Breakfast
Gluten-free

Method

To make congee, put rice in large pot with approximately 8 to 10 times as much water as rice. Add scallops and chicken if desired. Bring to boil and simmer rather vigorously, partially covered, 1 to 2 hours until porridge is thick and individual rice grains have disintegrated. During cooking, if steam pressure builds up inside, foam will bubble out the top. Chinese soup pots have a hole in the