Ingredients
-
6 abalone
-
250g shrimp
-
200g shiitake mushroom
-
celery
-
25g ginger
-
2 coriander
-
seasoning
-
salt
-
white pepper
-
chicken powder
-
cooking wine
-
150g rice
Directions
Tips:
- White pepper powder is necessary for this recipe. It brings flavor and removes excess fishy taste.
- Add more water to boil the rice. Make sure boil enough time to make rice completely mashed. You can use a pressure cooker to shorten the cooking time.
- Mince ginger or cut it into strips, which helps to remove fishy taste.
Steps
|
1
Done
5 minutes
|
Clean rice and put it in the rice pot. Add water. Make sure water is much more than rice. |
|
2
Done
5 minutes
|
Mince ginger, put it in the rice pot. Drop into some cooking oil. Bring to a boil over high heat, then turn to small heat to simmer the rice until becoming porridge. |
|
3
Done
5 minutes
|
Cut abalone into strips and marinate with cooking wine. |
|
4
Done
5 minutes
|
Shelled shrimps, dice into pieces. Marinate with cooking wine. |
|
5
Done
5 minutes
|
Slice shiitake mushrooms and set aside. |
|
6
Done
5 minutes
|
Cut coriander into pieces and set aside. |
|
7
Done
30 minutes
|
When the porridge is done, add shiitake mushroom, abalone, diced celery, shrimp. Continue to heat until shrimp change color. After that, season with salt, chicken powder, white pepper powder. Sprinkle coriander for decoration. Serve. |
