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| Buddha Congee Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
3 or
4 dried scallops (up to)
6 dried shrimp
1/2 cup rice
6 cup stock
1/2 cup chicken
1 tablespoon oil
1/2 teaspoon salt
2 tablespoon sherry
1 dash pepper
Cooking Directions:
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 , ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
rice
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