Recipe - Buddha Congee

3 Or
4 Dried scallops
4 (up to)
6 Dried shrimp
One half cup Rice
6 cup Stock
One half cup Chicken
1 tablespoon Oil
One half teaspoon Salt
2 tablespoon Sherry
1 ds Pepper

1. Separately soak dried scallops and dried shrimp.

2. Wash rice. Place in a pan with stock and bring to a boil; then simmer,
covered, 30 minutes.

3. Shred soaked scallops; mince soaked shrimp. Add both to rice and simmer,
covered, 30 minutes more.

4. Mince raw chicken; then combine with oil. Add to pan and simmer,
covered, another 30 minutes.

5. Season with salt, sherry and pepper. VARIATIONS:

1. For the regular rice, substitute glutinous rice.

2. For the chicken, substitute smoked ham, or else use half chicken, half
smoked ham.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.