Seafood Congee

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Seafood Congee
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Fresh seafood can enhance the flavour of the congee without the need of adding extra Seasonings. By adding corn to congee, dietary fiber content is increased, benefiting gut health."
Ingredients (Serve 5):
Clam11 piece
Prawn3 pieces
Squid15gm (about 1/2 teal)
Scallop3 pieces
Whole Corn Kernel1 tablespoon
White Rice3/4 bowl
Water4 bowls (about 1 litre)
Salt1/2 teaspoon
Sugar1/2 teaspoon
Cooking Method:
1.Rinse and dice all seafood. Blanch and set aside.
2.Rinse and drain white rice, set aside.
3.Bring water to the boil. Add white rice and heat until it reboils. Add all Ingredients then season with salt and sugar. Cook until done. Serve.
This recipe is provided by Rainbow Seafood Restaurant.
Extract from CookSmart, Issue 9