CHINESE COOKING: This congee variation has been a traditional staple in Southern China for a long long time. Hope you'll like it.

CONGEE WITH SEA FOOD—BOAT STYLE 艇仔粥:

 

 

 

1 quantity of plain congee--see posted "plain congee" recipe

4 oz. cuttlefish ****                                                   

                                            

3 oz. soaked “pig skin” ****                                     

2 oz. soaked jelly fish ****

3 oz. fish slices

½ cup fried peanuts                                                    

1 tbsp. finely-chopped green onions

 

****pig’s skin, cuttlefish & jelly fish are available from Chinese supermarket****

 

 

 

Rinse cuttlefish and pig’s skin thoroughly in hot water and blanch them in boiling water. Cut into thin strips. Drain well. Rinse jelly fish under running water and drain.

 

Add salt to taste to congee and bring it up to boiling. Add in cuttlefish, jelly fish and fish slices. Bring back to the boil, stirring constantly; cook until all added ingredients are cooked through.

 

Pour congee into serving bowls and sprinkled with chopped green onions and peanuts to serve.