Lobster Congee (rice soup)
Ingredients:
1 small lobsters, chopped up in pieces
1 cup rice
4 cups water
1 cup chicken broth
1/4 cup ginger cut into thin strips. You may use less if you do not like the strong flavor.
1/8 cup small dried shrimp
1/8 cup thinly sliced preserved daikon (asian radish)
2 tbs sugar
3 tbs fish sauce
1/2 tbs salt
3 garlic cloves, smashed
Directions:
1. Boil water in a large pot. Add all ingredients except for lobster.
2. Let the mixture boil for about 1/2 hour or until the soup becomes creamy. (depends on how thick you like it)
3. Add the chopped lobster. Stir and cook until the lobster shells are a bright red.
4. Then serve. Garnish with strips of ginger, scallions, mint leaves, soy beans, and chili.
1 small lobsters, chopped up in pieces
1 cup rice
4 cups water
1 cup chicken broth
1/4 cup ginger cut into thin strips. You may use less if you do not like the strong flavor.
1/8 cup small dried shrimp
1/8 cup thinly sliced preserved daikon (asian radish)
2 tbs sugar
3 tbs fish sauce
1/2 tbs salt
3 garlic cloves, smashed
Directions:
1. Boil water in a large pot. Add all ingredients except for lobster.
2. Let the mixture boil for about 1/2 hour or until the soup becomes creamy. (depends on how thick you like it)
3. Add the chopped lobster. Stir and cook until the lobster shells are a bright red.
4. Then serve. Garnish with strips of ginger, scallions, mint leaves, soy beans, and chili.