Name: Buddha Congee
Ingredients: 3 Or; 4 Dried scallops (up to); 6 Dried shrimp; 1/2 c Rice; 6 c Stock; 1/2 c Chicken; 1 tb Oil; 1/2 ts Salt; 2 tb Sherry; 1 ds Pepper

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Rice	4	Servings

INGREDIENTS

3		Or
4		Dried scallops (up to)
6		Dried shrimp
1/2	c	Rice
6	c	Stock
1/2	c	Chicken
1	tb	Oil
1/2	ts	Salt
2	tb	Sherry
1	ds	Pepper

INSTRUCTIONS

1. Separately soak dried scallops and dried shrimp.
2. Wash rice. Place in a pan with stock and bring to a boil; then simmer,
covered, 30 minutes.
3. Shred soaked scallops; mince soaked shrimp. Add both to rice and simmer,
covered, 30 minutes more.
4. Mince raw chicken; then combine with oil. Add to pan and simmer,
covered, another 30 minutes.
5. Season with salt, sherry and pepper. VARIATIONS:
1. For the regular rice, substitute glutinous rice.
2. For the chicken, substitute smoked ham, or else use half chicken, half
smoked ham.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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