Name: Cantonese-Style Fish And Thousand-Year Egg Congee recipe
Ingredients: 9 cups cold water;2 cups chicken broth;1 cup uncooked rice, rinsed in cold water;1 ½ teaspoons very thinly sliced ginger root;2 preserved thousand-year eggs, cut into small pieces;1 (4 ounce) cod fillet, cut into thin slices;1 tablespoon rice wine;½ teaspoon sesame oil;½ teaspoon soy sauce;1 dash ground white pepper;½ teaspoon salt, or to taste;1 tablespoon diced green onion

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Ingredients

9 cups cold water 2 cups chicken broth 1 cup uncooked rice, rinsed in cold water 1 ½ teaspoons very thinly sliced ginger root 2 preserved thousand-year eggs, cut into small pieces 1 (4 ounce) cod fillet, cut into thin slices 1 tablespoon rice wine ½ teaspoon sesame oil ½ teaspoon soy sauce 1 dash ground white pepper ½ teaspoon salt, or to taste 1 tablespoon diced green onion

Nutrition Info

252.4 calories carbohydrate: 39.1 g cholesterol: 128.3 mg fat: 3.8 g fiber: 0.7 g protein: 12.5 g saturatedFat: 1 g servingSize: - sodium: 1013.8 mg sugar: 0.6 g transFat: : - unsaturatedFat: : -

Directions

Combine water, chicken broth, and rice in a pot, bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.
Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot, cook until tender, about 5 minutes. Stir salt in gently.
Ladle congee into serving bowls, garnish with green onion.

Recipe Yield

4 servings

Recipe Note

This congee will warm your body, heart, and soul on a cold winter's day!

Alternatives to this recipe

Cantonese-Style Fish And Thousand-Year Egg Congee