Chinese Fish Congee
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Chinese Fish Congee

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ยท
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Level

easy

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Cooking

42 min

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Preparation

45 min

Ingredients

Servings

6
Fresh Mackeral Batang Fillet
300 g
Jasmine Rice
1 cup
Chicken Broth
10 cups
Corn Starch
1 tsp
Chicken Powder Seasoning
2 tbsp
Soy Sauce
1 tbsp

How to cook

Prepare fish

  • Thinly slice the fish at an angle with a very sharp knife to about 1/4-inch thickness and large pieces.
  • Toss them in cornstarch and soy sauce mixture. Set aside.

Start cooking

  • Place chicken broth in a medium-large pot and bring it to a boil.
  • Add rice and chicken powder and then lower the heat and cook over medium heat for about 30-40 minutes.
  • Stir every now and then until the rice has thickened to the consistency you want. Add a bit more broth if you find it too thick.
  • Add fish slices and cook until the fish turns into opaque white color and is fully cooked about 1-2 minutes.
  • Turn off the heat. Serve hot!
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