Buddha congee

Yield: 4 Servings

Measure Ingredient
3 \N Or
4 \N Dried scallops (up to)
6 \N Dried shrimp
½ cup Rice
6 cups Stock
½ cup Chicken
1 tablespoon Oil
½ teaspoon Salt
2 tablespoons Sherry
1 dash Pepper

1. Separately soak dried scallops and dried shrimp.

2. Wash rice. Place in a pan with stock and bring to a boil; then simmer, covered, 30 minutes.

3. Shred soaked scallops; mince soaked shrimp. Add both to rice and simmer, covered, 30 minutes more.

4. Mince raw chicken; then combine with oil. Add to pan and simmer, covered, another 30 minutes.

5. Season with salt, sherry and pepper. VARIATIONS: 1. For the regular rice, substitute glutinous rice.

2. For the chicken, substitute smoked ham, or else use half chicken, half smoked ham.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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