Chinese Fish Congee

Name: Chinese Fish Congee
Prep time: 45 min
Cook time: 42 min
Total time: 87 min
Yield: 6
Cuisine: Breakfast
Ingredients: 300 g Fresh Mackeral Batang Fillet; 1 cup Jasmine Rice; 10 cups Chicken Broth; 1 tsp Corn Starch; 2 Tbsp Chicken Powder Seasoning; 1 Tbsp Soy Sauce

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Level

easy

Cooking

42 min

Preparation

45 min

Ingredients

Servings

Fresh Mackeral Batang Fillet	300 g
Jasmine Rice	1 cup
Chicken Broth	10 cups
Corn Starch	1 tsp
Chicken Powder Seasoning	2 tbsp
Soy Sauce	1 tbsp

How to cook

Prepare fish

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. Set aside.

Start cooking

Place chicken broth in a medium-large pot and bring it to a boil.
Add rice and chicken powder and then lower the heat and cook over medium heat for about 30-40 minutes.
Stir every now and then until the rice has thickened to the consistency you want. Add a bit more broth if you find it too thick.
Add fish slices and cook until the fish turns into opaque white color and is fully cooked about 1-2 minutes.
Turn off the heat. Serve hot!

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