Sampan Porridge recipes typical of Hong Kong

Material:

• 150 grams of rice
• 2 pairs of chicken claw
• 200 grams of carp, fillet, cut into pieces
• 150 grams of shrimp, peeled, exhaust tail
• 1 stalk celery, tie knot
• 50 grams of peanuts, fried
• 2 pieces of dumpling skin, fried, cut into pieces
• 5 cm ginger, finely sliced length
• ½ teaspoon chicken bouillon powder
• 6 sprigs cilantro, Pull
• 1500 cc of water

seasoning:

• ½ teaspoon salt
• ¼ teaspoon ground pepper
• Sendo ¼ tea flavoring, if desired
• 1 tablespoon sesame oil
• (mix all the seasoning)

How to Make Recipes Sampan Porridge Ala Hongkong:

1. Marinate the fish and shrimp with seasoning. Let stand 15 minutes.
2. Cook the water, chicken claw, celery, until cooked. Lift celery.
3. Add rice with chicken broth, cook over medium heat until boiling.
4. Add iakn, shrimp. Cook until done.
5. Serve with fried dumpling skin, ginger, peanuts, cilantro.