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Corn and Shrimp Congee

Soups and Congees

Corn and Shrimp Congee
pound fresh shrimp, veins and shells removed and discarded
1 teaspoon sugar
2 teaspoons black rice vinegar
2 teaspoons cornstarch
1 ear fresh corn, kernels cut away from the cob
cup rice, soaked for half an hour
teaspoon coarse salt
5 slices fresh ginger, peeled and slivered
1. Cut each shrimp into four pieces and mix with the sugar, rice vinegar, and cornstarch.
2. Put the corn kernels and the rice into four cups of boiling water, reduce the heat and simmer for half an hour, then add the salt and the ginger, and simmer another fifteen minutes. Next, add the shrimp and their marinade.
3. Stir well, add another three cups of boiling water, cook for half an hour longer, then serve.

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