• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 cup rice (150g), rinsed and drained
  • 2 dried scallops, soaked
  • 1.7 litres fresh chicken stock
  • 150g fish fillet, sliced thinly
  • 2 Tbsp shredded young ginger
  • 1 Tbsp shredded spring onion
  • 1 Tbsp chopped coriander leaves
  • Marinade for fish
  • 1 tsp sesame oil
  • pinch of salt
  • pinch of pepper
  • Seasoning (B)
  • ¾-1 tsp salt, or to taste
  • pinch of sugar
  • ½ tsp sesame oil
  • dash of pepper


  1. Bring chicken stock to the boil, add scallops and rice. When it boils, reduce heat and cook for 50-60 minutes. Keep stirring until the porridge gains a smooth texture.
  2. Season fish with marinade and leave aside. When porridge is ready, transfer to a claypot and let it simmer. Add marinated fish. Stir well until fish is cooked. Adjust seasoning to taste.
  3. Add ginger, spring onion and coriander leaves before serving.
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