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Cantonese-Style Fish And Thousand-Year Egg Congee

"This congee will heat your body, coronary heart, and soul on a cold iciness's day!"

Ingredients :

• nine cups cold water
• 2 cups fowl broth
• 1 cup uncooked rice, rinsed in cold water
• 1 half of teaspoons very thinly sliced ginger root (non-compulsory)
• 2 preserved thousand-yr eggs, cut into small pieces
• 1 (4 ounce) cod fillet, cut into thin slices
• 1 tablespoon rice wine
• half teaspoon sesame oil
• half teaspoon soy sauce
• 1 dash floor white pepper
• half teaspoon salt, or to taste
• 1 tablespoon diced green onion (non-compulsory)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H55M

• Combine water, fowl broth, and rice in a pot; convey to a boil. Reduce heat and add ginger. Cook, stirring now and again to save you sticking, until rice is fluffy, approximately 1 hour 30 minutes. Stir in preserved eggs.
• Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook dinner until tender, approximately five mins. Stir salt in gently.
• Ladle congee into serving bowls; garnish with green onion.

Notes :

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