CANTONESE-STYLE FISH AND THOUSAND-YEAR EGG CONGEE

Cantonese-Style Fish And Thousand-Year Egg Congee image

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

Provided by Mary

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h55m

Yield 4

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1013.8 mg, Sugar 0.6 g