CHIU CHOU OYSTERS AND PORK CONGEE

Number of servings: 2-3

Ingredients:

1 cup of fresh mini oysters
3 cups cooked JAZZMEN brown rice
1 cup of minced pork
3 pieces of dried mushroom (shredded)
4 cups of chicken broth
1/2 pc of dried flounder flesh fish
1 tablespoon of Chinese celery (chopped)
2 teaspoons of preserved turnip
1 teaspoon of salt
2 teaspoons of corn starch
A pitch of white pepper

Preparation:

1. Gently rub 1 teaspoon of cornstarch onto the oysters and rinse thoroughly with
     water ; then boil oysters in hot water for a few minutes until half cooked and drain.
2. Marinate minced pork with 1/2 teaspoon of salt and a pinch of cornstarch for 15
     minutes.
3. Cut flounder into 1/2 inch square pieces and deep fry in oil until crispy.
4. Soak cooked brown rice in hot water for 1 minute and drain.
5. Boil chicken broth in pot and add minced pork and shredded mushroom and stir
    until minced pork is cooked, then put in cooked rice and bring it to boil.
6. Add oysters, chopped Chinese celery, preserved turnip and 1 teaspoon of salt and
    boil for about 2 minutes and then add crispy flounder.
7. Sprinkle white pepper on top before serve.