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cooking time: 2
1/2
hours
Ingredients
-
oil for cooking
-
35 grams
rice
noodles
-
141 grams soft rice
-
57 grams dried mushrooms
-
2 litter water
-
1 very large white chrysanthemum
-
28 grams preserved parsnips
-
28 grams fresh ginger
-
600 grams filleted sole
-
1 teaspoon corn flour
-
1 dessertspoon sesame oil
-
1 tablespoon soy sauce
-
salt and pepper
-
1 egg, beaten
-
a few spring onions, chopped
-
2 lettuce hearts, shredded
Method
1. Heat the oil in a saucepan, cook the
noodles in it for 2 seconds and remove.
2. Place rice and mushrooms in the water, bring to boil and simmer for
24 hours.
3. Remove petals from chrysanthemum and rinse them thoroughly under
running tap.
4. Slice parsnips and ginger very finely.
5. Cut sole into small pieces.
6. Mix corn flour with water (taken out of the 2.27 litter allowed) and
coat the sole with it.
7. Add parsnips, ginger and sole to rice chowder and cook for 2
minutes.
8. Ladle the chowder into small individual bowls, sprinkle into each a
few drops of sesame oil and
soy sauce, a little salt and
pepper and a few drops of the oil in which the rice noodles were
cooked.
9. Stir. Garnish each bowl with rice noodles, egg, spring onions and
lettuce hearts.
10. Place a few chrysanthemum petals on
top. Stir well to blend and serve the chowder piping hot.
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