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10 pax   45 minutes

Good to Know

You can also add seafood such as crab meat if you wish.

Ingredients

Stock:
100 g fragrant rice, washed and drained
2.5 litres water
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
Seasoning:
3 cubes MAGGI Chicken Cubes
1 teaspoon pepper
1 tablespoon sesame oil
Accompaniments:
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)

Preparation

1. 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.

2. When the porridge turns slightly thick, turn off fire. Transfer the porridge and blend it until it becomes smooth.

3. 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.

4. Sprinkle over coriander leaf and serve with vegetables and fried garlic oil.

Nutritional Info

Energy 260 kcal

Protein 20g

Fat 4g

Carbs 36g

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