Congee-chickenballs-bnest
Ingredients
150g soaked bird’s nest fibre
½ chicken (with guts removed-about 600g)
3 dried scallops
113g long-grain rice
10 cups water
spring onion shreds
Seasoning:
½ tsp salt
¼ tsp granulated sugar
1 tsp light soy sauce
1 tsp ginger juice
1 tsp wine
¾ tsp caltrop starch
dash of sesame oil
pinch of pepper
½ tbsp oil
Method:
- Drain bird’s nest. Wash rice. Add dash of oil and salt. Marinate for 1 hour.
- Soak dried scallops until tender. Tear into shreds. Remove bones from chicken. Cut into pieces. Add seasoning.
- Boil water. Add chicken bones, dried scallops and rice. Then cook over low heat until the rice become congee. Add chicken pieces and bird’s nest and cook for 5 minutes. Season with pinch of salt. Put spring onion shreds on top. Serve.