Abalone and Conpoy Porridge
By Kwan Yiu Kan, executive Chinese chef at Man Fu Yuan, Intercontinental Singapore
3 cups jasmine rice, rinsed . cup glutinous rice, rinsed
2 litres water
4 tsp cooking oil
2 abalones, sliced
3 dried scallops, soaked for 30min and shredded
1 stalk spring onion, chopped
1 knob ginger (3cm long), peeled and thinly sliced
2 tsp chicken stock powder
0.5 tsp salt
1 sprig coriander, chopped
2 sticks you tiao (fried dough fritters), cut into pieces
4 wanton skin, deep-fried and cut into 2-cm strips
1 Place the jasmine rice, glutinous rice, water and oil in a pot over medium heat. Bring to the boil, then simmer over low heat for 2 hours, stirring every 30min to prevent the rice from sticking to the pot.
2 Stir in the abalone, dried scallops, spring onions, ginger, chicken stock powder and salt. Bring to the boil over medium heat, then simmer for 10min over low heat.
3 Top with coriander, you tiao and fried wanton skin.
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