When I was young, my parents often said not to eat "one spoonful of soup, one spoonful of rice." It wasn't until I grew up that I realized combining soup with rice is actually the way to enjoy a delicious meal.
When I was writing this, it was the peak of the pandemic, and everyone seemed to be in a mild state of food panic. The markets and supermarkets were packed with people every day. During this period, BigBoy, aside from occasionally exercising, had no motivation to shop and relied entirely on the ingredients stored in the fridge and freezer to cook. Essentially, whatever was available, I cooked.
With frozen seafood and some Chinese zucchini (though personally, I would have preferred using winter melon), making a porridge is just perfect. It’s quick and hassle-free. Adding some ginger and white pepper, you get a spicy kick that’s great for the cool, transitional weather and helps dispel dampness. Of course, making porridge can be quite elaborate, such as using various fish and seafood for the broth. However, this home version is based on the principle of “saving time while still eating well,” designed for convenience, so I opted for the simplest method.
Ingredients (serve 2)
White Rice (Raw) | 200g |
|---|---|
Shiitake Mushroom (soaked) | 3 pcs |
Chinese Zucchini | ½ stick |
Prawns | 6 pcs |
Scallops | 6 pcs |
Ground White Pepper | 1 pinch |
Ginger | 1 slice |
Chicken Stock | 500ml |
Water | 500ml |
Steps
1.
Wash the white rice and cook it in a rice cooker.
2.
Dice the shiitake mushrooms, Chinese zucchini, prawns and scallops; finely chop the ginger.
3.
Combine the chicken broth and water in a deep pot and bring to a boil.
4.
Once boiling, add the ginger, shiitake mushrooms and Chinese zucchini, and cook for 5 minutes.
5.
Add the prawns, scallops, and white pepper, and mix well.
6.
Immediately add the cooked rice and cook for an additional 2-3 minutes or until the soup slightly thickens.
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