| Sandakan, this little town where I live, is once | | | | into pieces |
| known as "Little Hong Kong" because it flourished | | | | 10. 100g of dried oyster, soaked in water and |
| and prospered with the natural abundance of | | | | cut finelySeasoning ingredients |
| lumber wood. Although today's recipe has nothing | | | | ======================1. 2 tablespoon of |
| to do with my place, it is a very nice Cantonese | | | | sesame oil |
| style congee suitable for anyone, especially | | | | 2. salt and pepperInstructions |
| delicious when taken hot.Ingredients | | | | ==========1. Mix oil and the rice and glutinous |
| ===========1. 1 cup of rice, washed and | | | | rice in a big pot and leave it there for 10 minutes |
| drained | | | | to let the oil soak into the grains.2. Add 3 litres of |
| 2. half a cup of glutinous rice, washed and drained | | | | water to the rice and boil it for 20 minutes.3. Mix |
| as well | | | | in the rest of the ingredients and continue to boil |
| 3. 2 tablespoons of oil | | | | and simmer the congee on low heat for 20 |
| 4. 2 century eggs, cut into small pieces | | | | minutes, or until it is cooked.4. Season the congee |
| 5. 2 hard-boiled eggs, diced into small cubes | | | | and remove it from the stove. Optionally, you |
| 6. 2 salted eggs, mashed into shreds | | | | may garnish the congee with spring onions, fried |
| 7. 300g of meat, diced into small cubes | | | | shallots and finely shredded chinese celery.I hope |
| 8. 2 tablespoons of shredded young ginger | | | | you enjoy this congee as much as I did on those |
| 9. 50g dried scallops, soaked in water and broken | | | | cold rainy days! |