This is an interesting seafood dish, easy to cook. All
you have to learn is to prepare the crab. The crab make the
congee very sweet and tasty.
1 Liter of plain congee or plain porridge.
1 Medium size live crab, shell, cut into 1/4 section, crack
claw shell. Leave the main shell whole.
2 Stalk spring onion, Chop, (garnish)
1 inch ginger slices.
salt and pepper to taste.
Put congee in clay pot togeather with crab and ginger in high
heat and bring to a boil. Than lower the heat until crab turn
red. Using a ladle stiring it occasionally to prevent congee
sticking to the pot and also help the crab to cook evently.
When ready add salt and pepper to taste. Garnish with chop spring
Serve hot in a rice bowl.
Ginger will help to remove fishy smell and a few slice will
not cause the congee to taste spicy.
While preparing the crab and ingredients, cook the plain congee
Optional sliced fish can be added.
1/2 cup of rice with 3 to 4 cups of water, cook with high heat
when boil (cover with lid). lower the heat until cook. If water
not enough add 1/2 cup at a time until enough.
Remember congee will over flow when boil.