Chinese Congee with Fish and Fungus


160 g salmon
5 g dried snow fungus
20 pieces ginkgo
70 g white rice
30 g brown rice


  1. Soak brown rice in hot water for 4 hours. Soak fungus in water until tender, then finely chopped.
  2. Cut salmon into dices.
  3. Cook white rice and brown rice in 10 cups of water into congee. Add fungus and ginkgo. Simmer until soft.
  4. Mix in salmon and bring the congee to a boil. Season with salt and serve hot.

Makes 4 servings

Source: Hong Kong magazine

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