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Congee

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Bird's Nest Congee

Ingredients

  Rice 105g
  Water 18 cups
  Bird's nest 20g
  Partridge 2
  Lean pork 280g
  Ginger 4 slices
  Salt and pepper to taste

Seasonings

-

Sauces

  Marinade: Light soya sauce 1 tsp
  Marinade: Salt 1/4 tsp
  Marinade: Sesame oil a little
  Marinade: Cornstarch 1 tsp

Method

1. Soak bird's nest until soft, drain. Cover with hot water for 1 hour, drain
2. Dress and rinse partridges, remove breast meat to mince, mix with marinade
3. Bring some water to the boil, parboil lean pork and carcass of partridges for a while, remove and rinse.
4. Rinse and drain rice. Bring 18 cups water to a rolling boil, add rice, lean pork and partridges' carcass, cook over medium heat for 1 hour
5. Lastly stir in minced meat and bird's nest and cook for 15 minutes, season to taste

This recipe is provided by Towngas Cooking Centre.

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