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congee (see page 9) half bird dressed chicken 1/2 head lettuce 2 tbsp ginger juice 2 tbsp light soy sauce 1 tsp salt 1 tsp sugar 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Wash and cut chicken into pieces, marinate with ginger, soy sauce, salt and sugar for 30 minutes, and then mix with corn starch. 2. Shred lettuce. 3. Bring congee to a boil, mix the chicken pieces with oil and put into the congee. Turn off the heat, cover and cook in residual heat for 10 minutes. 4. Bring the congee to a boil again and cook for 5 minutes, mix in lettuce before serving. 11
congee (see page 9) 600g grass carp fish belly 40g ginger shredded 2 tbsp spring onion chopped 2 tbsp oil salt as needed 1. 2. 3. 4. 1. Tear off and discard the black membrane on the inside of the fish belly, wash fish and cut into 1.5 cm thick chunks. 2. Mix fish with ginger and oil. 3. Bring congee to a boil, flavor with salt, add fish, cover and turn off heat. 4. Bring the congee to a boil again after 10 minutes. Add spring onion before serving. 12
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congee (see page 9) 600g frogs 1/2 head lettuce 1 tbsp ginger juice 2 tbsp light soy sauce 1 tsp sugar 1/2 tsp white pepper 1 tbsp corn starch 1 tbsp oil 1 tsp sesame oil 1. 2. 3. 4. 1. Skin and wash frogs, cut into pieces and marinate with ginger juice, soy sauce, sugar and white pepper for 30 minutes. Mix in corn starch. 2. Shred lettuce. 3. Bring the congee to a boil, mix frogs with oil and put into the congee, turn off the heat, cover and cook in residual heat for 5 minutes. 4. Bring the congee to a boil again and mix in lettuce before serving. 15
congee (see page 9) 300g pork liver 300g grass carp fillet 50g ginger shredded 1 tbsp oil 1 bunch coriander, chopped white pepper as needed salt as needed 1. 2. 3. 4. 5. 1. Soak pork liver in cold water for about 1 hour, change water 2 to 3 times and press gently to force out some of the blood. Drain, cut into 4 mm thick slices and mix with 30 grams of ginger. 2. Tear off the black membrane inside the fish fillet, wash and marinate with 1/2 teaspoon of salt for 10 minutes. 3. Wash away the salt and pat dry fish fillet with kitchen towels, cut into 2 mm thick slices, and marinate with ginger, white pepper and oil. 4. Place pork liver and fish fillet into the bottom of a large bowl. 5. Bring the congee to a boil, flavor with salt and pour into the bowl. Stir the ingredients at the bottom of the bowl gently after 3 minutes and top with coriander before serving. 16
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