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Conpoy and Chicken Congee

Soups and Congees

Conpoy and Chicken Congee
2 cups cooked rice
8 cups chicken broth
1 conpoy, soaked for half an hour in boiling water, then torn into thin strips
1 chicken breast cut into very thin strips
3 fresh scallops, sliced into strips the same size as the conpoy
1 Tablespoon rice wine
1 teaspoon salt
1 Tablespoon cornstarch mixed with an equal amount of cold water
1 egg white, beaten lightly
1. Mix rice and broth, then add the conpoy strips and the water the were soaked in and bring to the boil, then quickly turn off the heat source and let this sit for half an hour away from the heat.
2. Add the chicken breast pieces, the fresh scallops, rice wine, salt and cornstarch and simmer for five minutes until the sauce looks clear, then add the rice and stir for one minute, then serve.

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