5 CONGEE AND PORRIDGE RECIPES FOR FAMILIES

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Abalone and Conpoy Porridge

By Kwan Yiu Kan, executive Chinese chef at Man Fu Yuan, Intercontinental Singapore

Serves 4

Ingredients

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

To garnish

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

Directions

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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