Superior Smooth Porridge Seafood Steamboat
A delicious porridge filled with flavoursome seafood essence.
Good to Know
You can also add seafood such as crab meat if you wish.
|100 g||fragrant rice, washed and drained|
|1 piece||dried bean curd skin, soaked in water|
|50 g||dried scallops, washed|
|30 g||dried squid, soaked|
|20 g||rock sugar|
|30 g||yu zhu|
|30 g||huai shan|
|3 cubes||MAGGI® Chicken Cubes|
|1 tablespoon||sesame oil|
|200 g||fish fillet, sliced|
|200 g||prawns, cleaned|
|20||fish balls, halved|
|100 g||gingko nuts|
|1 sprig||coriander leaf, chopped|
|200 g||Chinese cabbage, chopped|
|fried garlic oil, to serve (optional)|
- In a pot, pour 2.5 litres water. Add rice, dried bean curd skin, dried scallops and squids, rock sugar, yu zhu and huai shan. Stir in the seasoning and bring the ingredients to a boil.
- When the porridge turns slightly thick, turn off fire. Transfer the porridge and blend it until it becomes smooth.
- Pour the blended porridge back into the pot. Add in the fish fillet, prawns, fish balls and gingko nuts and bring to a boil until all the ingredients are well cooked.
- Sprinkle over coriander leaf and serve with vegetables and fried garlic oil.
Energy 260 kcal