Number of serving: 2
Preparation time: 60 minutes
Cooking time: 35 minutes
50g dried mussels, soak in warm water for
¼ piece dried tangerine peel, soak in water till soft, remove the pith
2 cups rice, wash and drain
4 cups (1 liter) water
½ teaspoon cooking oil
1 pinch Salt
Scald the mussels: put the mussels in a heat proof bowl; add in
boiling water, drain. Remove the cores. Put rice, dried mussels and
dried tangerine peel into a saucepan. Pour in 4 cups of water and oil.
Put the sauce pan over high heat, bring to boil. Immediately reduce to
low heat and continue to cook for 30minutes or until become porridge.
Add salt, stir well and ready to serve.