我家廚房 Christina's Kitchen

Milk Fish Congee
繁體中文

Ingredients

Milk fish filet (deboned)	1/2	lb (225g)
Cooked white rice	3	cup
Unsalted chicken stock	7	cup
Cooking oil	2	Tbs
Finely julienned ginger	2	Tbs
Rice wine	1	Tbs
Salt	1+1/2	tsp
Ground white pepper	1/2	tsp
Fried garlic	1/4	cup
Diced celery	1 /4	cup

Note: If using store-bought chicken stock, replace the 7 cups of chicken stock with 2 cups of store-bought chicken stock plus 5 cups of water.

Instructions

1.	Rinse and dry the fish with paper towels. Cut it into 0.5" wide strips.
2.	Boil the chicken stock in a pot. Add the cooked rice and stir until all the rice are loosened. Once the soup is boiling again, skim off the foams at the surface of the soup. Add 1 tsp. of salt then cook over low heat for 8 minutes (Cook longer if you like a softer texture.).
3.	Add the oil and ginger to a heated wok and sauté until aromatic. Place in the fish, wine, ½ tsp of salt and white pepper; sauté for another minute.
4.	Transfer the mixture in step 3 to the pot and cook for another 2 minutes, stir occasionally. Turn off the heat then mix in the diced celery and fried garlic.

虱目魚粥
ENGLISH

材料

虱目魚片(去骨)	1/2	磅 (225克)
白飯	3	杯
無鹽雞高湯	7	杯
食用油	2	大匙
薑絲	2	大匙
米酒	1	大匙
鹽	1+1/2	小匙
白胡椒粉	1/2	小匙
蒜頭酥	1/4	杯
芹菜丁	1 /4	杯

註：如果使用購買的雞湯，將7杯雞湯換成2杯市購雞湯加5杯水。

做法

1.	魚片略微沖洗後擦乾，再切成1cm小段。
2.	將雞高湯放進鍋裡煮滾後加入白飯攪動讓飯粒鬆散。等湯再度滾了以後撇去浮在湯上的泡沫，加入1小匙鹽繼續用小火煮8分鐘 (如果喜歡爛一點的口感就煮久一點)。
3.	另燒熱炒鍋。放進油和薑絲爆香，再放進虱目魚，米酒，1/2小匙鹽和白胡椒翻炒1分鐘。
4.	將步驟3裡的材料到進湯鍋，略為攪拌後煮2分鐘。最後熄火拌入芹菜丁和油蒜酥。