CookGo
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Scallop and Mitsuba Chinese Congee

Cost $8, save $12

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $8

INGREDIENTS

  • Rice

    • 🍚 2 bowls cooked white rice (300g)

  • Vegetables

    • 1 bunch mitsuba

  • Seafood

    • 1 can scallop flakes (70g)

  • Oil

    • 2 tsp sesame oil

  • Seasoning

    • 🧂 1/3 tsp salt
    • Pinch of pepper
    • 1/3 tsp chicken stock powder
    • đź’§ 400 ml water

STEPS

1

Cut mitsuba into 3 cm pieces.

2

Heat a pot with water, chicken stock powder, salt, pepper, and scallop flakes.

3

Once boiling, add cooked white rice and cover. Simmer on low heat for 10 minutes.

4

Add mitsuba and simmer for another 2 minutes. Serve in bowls and drizzle sesame oil on top.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 8g
    Protein
  • 30g
    Carbs
  • 4g
    Fats

đź’ˇ Tips

Use leftover rice to save preparation time.Adding an egg at the end can enhance the dish's richness.Store any leftovers in the fridge for up to 2 days.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.