Main Ingredients:
Clams: 12 pieces; White rice porridge: 80g; Water: 50g; Lettuce: 2 leaves; Carrot: 3g; Spring onion: 5g; Ginger: 2g.
Seasonings:
Salt: a pinch; Chicken bouillon: a pinch.
Taste: Savory; Cooking Method: Boiling; Time: One hour; Difficulty: Easy.
Detailed Steps to Make Clam and Lettuce Congee
Wash two lettuce leaves.
Cut the root with spring onion and ginger.
Cut the leaves separately, shred the carrot.
Wash the clams and place them in the pot.
Test.
Add shredded carrot and ginger.
Bring to a boil.
Add salt.
Add rice porridge.
Stir well.
Bring to a slight boil, add lettuce roots and spring onion.
Stir well.
Bring to a slight boil.
Add the leafy part, stir well.
Add chicken bouillon.
Once it boils, it’s ready.
Finished product.
Finished product.
Finished product.
