Chinese Porridge is excellent for mixing seafood taste, because of its light and thicken taste. In this recipe, we boil porridge first. Then add other ingredients in proper order. Ginger and white pepper powder are the main seasonings that cover and remove the fishy taste of seafood. Then brief heating helps to mix up all ingredients flavor in the porridge to achieve perfect aroma.
White pepper powder is necessary for this recipe. It brings flavor and removes excess fishy taste.
Add more water to boil the rice. Make sure boil enough time to make rice completely mashed. You can use a pressure cooker to shorten the cooking time.
Mince ginger or cut it into strips, which helps to remove fishy taste.
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Clean rice and put it in the rice pot. Add water. Make sure water is much more than rice.
Mince ginger, put it in the rice pot. Drop into some cooking oil. Bring to a boil over high heat, then turn to small heat to simmer the rice until becoming porridge.
Cut abalone into strips and marinate with cooking wine.
Shelled shrimps, dice into pieces. Marinate with cooking wine.
Slice shiitake mushrooms and set aside.
Cut coriander into pieces and set aside.
When the porridge is done, add shiitake mushroom, abalone, diced celery, shrimp. Continue to heat until shrimp change color. After that, season with salt, chicken powder, white pepper powder. Sprinkle coriander for decoration. Serve.