Bamboo Shoot Porridge Recipe

Number of serving: 4

Preparation time: 10 minutes + 2 hours rice soaking

Cooking time: 40 minutes


100g bamboo shoot, remove skin and cut to slices
2 tablespoon dried shrimps, soak in water until soft
5 dried black mushrooms, soak in water until soft, finely cut
50g lean pork, slice
3 sprigs scallion, cut to small section
250ml (1 cup) rice, soak in water for at least 2 hours
2litre 8 cups stock (or water)

Seasoning ingredients:
1 tablespoon light soy sauce
1 teaspoon ground bonito
1 tablespoon deep fried shallot

Put the sauce pan under medium heat. Put in scallion, sauté until fragrant. Put in mushrooms, shrimps and pork continue to sauté until fragrant. Add bamboo shoots and rice and continue to stir fried for 5 minutes. Add stock and seasoning ingredient and mix well. Bring to boil and switch to low heat, continue to cook for 45 minutes. Occasionally stir and rub bottom of the sauce pan with wooden turner to avoid char at the bottom of the sauce pan. Ready to serve.

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