1 egg per person,
fried crispy noodles
finely crushed red or green chillies.
Please note that all spoonful measures are flush spoonfuls.
Wash and rinse the rice only once to
retain the rice starch. Place in a saucepan big enough to hold the
stock and ingredients. Add the chicken stock and bring to the
boil. Allow to simmer until the rice is thoroughly cooked and the
soup thickens to a purée consistency.
Alternatively, you can cook same in a pressure cooker for 30
you can prepare fish stock to substitute for the chicken stock.
Dissolve the corn
flour in a minimal volume of cold water. Finely chop the spring
While the soup is
cooking, cut the fish fillet into small thin slices or shreds.
marinate in 1 tablespoon of the soy sauce, dry sherry, cornflour,
1 tablespoon finely chopped spring onions
and shredded ginger. Mix well without crushing the fish.
Place the rice congee (soup) in an open
saucepan over high heat. Stir in the marinated fish with all the
ingredients and the remaining soy sauce. Blend well and brig back
to the boil. Add salt and pepper to taste.
Optional: Fry the eggs to a runny consistency and
Serve hot in Chinese soup bowls.
an egg on top in each bowl. Decorate with the remaining finely
chopped spring onions.
Optional: Stir in some finely crushed
green or red chillies. Sometimes, a sprinkle of fried crispy
noodles (fresh vermicelli noodles) is added to the soup to add
Enjoy. Close your eyes and see yourself
at Hotel Mama in Quartier Chinois, Route Royale, Port Louis,
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