Scallop and Mitsuba Chinese Congee

Name: Scallop and Mitsuba Chinese Congee
Total time: 30 min
Yield: 2 份量
Ingredients: 🍚 2 bowls cooked white rice (300g); 1 bunch mitsuba; 1 can scallop flakes (70g); 2 tsp sesame oil; 🧂 1/3 tsp salt; Pinch of pepper; 1/3 tsp chicken stock powder; 💧 400 ml water

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

Scallop and Mitsuba Chinese Congee

成本 $8, 保存 $12

來源: Recommended by CookPal

30 Min
2 份量
$8

食材

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
- 💧 400 ml water

步驟

Cut mitsuba into 3 cm pieces.

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

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

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

營養成分

每份

🔥

180

卡路里

8g
蛋白質
30g
碳水化合物
4g
脂肪

💡 小提示

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.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。