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Fish Congee

Soups and Congees

Fish Congee
1 cup glutinous rice, soaked for one hour
2 dried scallops, soaked for one hour in half-cup of tepid water, drained, and shredded by hand
2 Tablespoons chicken or shrimp bouillon powder
1/4 cup salted fish, rinsed, boned, cut up, then fried for one minute
1/4 pound chopped or ground pork
1 Tablespoon cornstarch
1/4 cup mixed finely minced ginger and coriander leaves
1. Put drained rice and drained scallop pieces into a pot with two quarts of water and bring to the boil, lower the heat and simmer for an hour. Then remove from the heat and allow to sit for an hour.
2. While that cooks, mix bouillon powder, fried fish, pork, cornstarch, and ginger coriander mix and make these into small balls.
3. Bring two quarts of water to the boil and simmer these meat balls for three or four minutes, then drain.
4. Reheat the rice mixture after it sits or when ready to serve it, when it boils, turn off the heat, add the meat balls, and serve.

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