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Categories:
water rice white fish ginger root spring onion chicken bouillon granules ground black pepper parsley salt
Viewed: 24 - Published at: a year agoIngredients
- 3 quarts water
- 1 1/2 cups medium-grain rice
- 5 ounces white fish, cut into small chunks
- 1 (3 inch) piece fresh ginger root, thinly sliced
- 1 spring onion, sliced
- 2 teaspoons chicken bouillon granules
- 1/2 teaspoon ground black pepper
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon salt, or to taste
Method
- Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
- Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
- Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
