Cantonese-Style Fish And Thousand-Year Egg Congee recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Ingredients
- 9 cups cold water 2 cups chicken broth 1 cup uncooked rice, rinsed in cold water 1 ½ teaspoons very thinly sliced ginger root 2 preserved thousand-year eggs, cut into small pieces 1 (4 ounce) cod fillet, cut into thin slices 1 tablespoon rice wine ½ teaspoon sesame oil ½ teaspoon soy sauce 1 dash ground white pepper ½ teaspoon salt, or to taste 1 tablespoon diced green onion
Nutrition Info
- 252.4 caloriescarbohydrate: 39.1 gcholesterol: 128.3 mgfat: 3.8 gfiber: 0.7 gprotein: 12.5 gsaturatedFat: 1 gservingSize: -sodium: 1013.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Cantonese-Style Fish And Thousand-Year Egg Congee
Directions
-
Combine water, chicken broth, and rice in a pot, bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot, cook until tender, about 5 minutes. Stir salt in gently.
Ladle congee into serving bowls, garnish with green onion.