Buddha Congee Recipe
Servings: 4
Ingredients
- 3 x Or possibly
- 4 x Dry scallops
- 4 x -(up to)
- 6 x Dry shrimp
- 1/2 c. Rice
- 6 c. Stock
- 1/2 c. Chicken
- 1 Tbsp. Oil
- 1/2 tsp Salt
- 2 Tbsp. Sherry
- 1 dsh Pepper
Directions
- 1. Separately soak dry scallops and dry shrimp.
- 2. Wash rice. Place in a pan with stock and bring to a boil; then simmer, covered, 30 min.
- 3. Shred soaked scallops; mince soaked shrimp. Add in both to rice and simmer, covered, 30 min more.
- 4. Mince raw chicken; then combine with oil. Add in to pan and simmer, covered, another 30 min.
- 5. Season with salt, sherry and pepper. VARIATIONS:
- 1. For the regular rice, substitute glutinous rice.
- 2. For the chicken, substitute smoked ham, or possibly else use half chicken, half smoked ham.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 69 | 30% |
| Total Fat 7.74g | 10% |
| Saturated Fat 1.61g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 38mg | 13% |
| Sodium 1539mg | 64% |
| Potassium 374mg | 11% |
| Total Carbs 20.41g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.6g | 0% |
| Protein 16.09g | 26% |
