Method

1. Thinly slice the fish at an angle with a very sharp knife to about 1/4-inch thickness and large pieces. Toss them in cornstarch and soy sauce mixture.
2. Set aside
3. It is not necessary to rinse the rice unless it says so on the package.
4. Place chicken broth in a medium-large pot. Bring it to a boil, add the rice and the chicken powder and then lower the heat and cook over medium heat for about 30-40 minutes, stirring every now and then until the rice has thickened to the consistency you want.
5. Add a bit more broth if you find it too thick
6. Add fish slices and cook until the fish turns into opaque white color and fully cooked, about 1-2 minutes.
7. Turn off heat. Proceed to serving

Recipe courtesy of What To Cook Today