Oneeda's Kitchen Blog


Posted on: May 26, 2010

½ sea perch
1 white chrysanthemum
1 bamboo shoot
1.3 oz. straw mushrooms
½ pack tofu
2 ginger slices
1 scallion
1T soup broth.

½ T salt
a dash of pepper
wine as needed
3T cornstarch water.

1. Rinse fish well, steam in ginger, scallion and wine until dine, remove and discard bones; cut tofu into small dices.
2. Book bamboo shoot until done and slice. Slice mushrooms thinly and blanch in hot water.
3. Cook all ingredients (except chrysanthemum), salt and pepper until boiling, thicken with cornstarch water and remove to coup bowl.
4. Trim off root from chrysanthemum and place on surface of congee. Stir well while still hot and serve.

1. Soak chrysanthemum in salt water for 10 minutes to get rid of germs.
2. Remove flower petals from chrysanthemum and sprinkle petals over congee if desired. Only white chrysanthemum can be eaten, other kinds are not edible.


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