MATERIALS - Serving for 1
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Tuna eyes: 2
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Rice: 30 gr
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Stock: 300ml
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Ginger: 50 gr
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Shitake mushroom: 30 gr
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Oyster mushroom: 50 gr
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Fish sauce:1 tbllsp
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Chicken powder: 1 tsp
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Minced shallot: 1 tblsp
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Spring onion chopped: 1 tsp
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Coriander chopped: 1 tsp
HOW TO MAKE
Sautee shallot with rice, add stock and cook till the rice cooked. Stir it occasionally.
Blend the ginger to get the juice, soak the tuna eye inside it. Blanching it in boiled water to reduce the bad smell. Add in congee stock with mix mushroom, seasoning with chicken powder and fish sauce. Add spring onion and coriander when serving.