Delicious home made 'Chok' or Congee

Ingredients
(serve 4)

2 cups of rice
1 canned Abalone Mushroom
1 bowl Xiang Cui Si
some shredded ginger
coriander chopped
2 cans braised peanuts
light soya sauce
sesame oil
pepper
cornflour

Method

1. Rinse and wash the rice and soaked at least 4-6 hours. Pour out excess water from the canned Abalone mushroom, and teased into strips. Marinated with 1 tbsp light soya sauce, 1 tsp sesame oil, pepper and 1 tbsp cornflour. Set aside.

2. Preheat a pan with oil, sante shredded ginger till golden brown and dish up. Next stir fry with little oil Xiang Cui Si, stirring constantly to prevent burn and set aside. Last stir fry the marinated abalone mushroom strips till almost cooked.

3. Crush the rice to bits and pieces and put to cook. Stirring constantly and when porridge starts to bubble, add in the braised peanuts and cooked mushrooms. Continue stirring and adding water as and when. Add in 1 tbsp light soya sauce and 1 tsp sesame oil.

4. Off fire and cover, allow further simmer of 10 minutes before serving.

5. When serving, scoop congee into a bowl. Add 1 tbsp of light soya sauce, 1 tsp sesame oil. Topped with Xiang Cui Si, sante ginger. Garnish with chopped coriander and pepper.