Recently I have been writing down my wife's recipes for congee. Which was one of her favorite lunch time meals.
We purchase some dried pollock or sometimes is called dried fish for stock. When selecting this item check for freshest. The fresh dried fish is flexable and not break apart and needs to cut. It was a 12oz package.
We use half a package of the fish and reserved the other half for another dish.
We quickly wash the fish and dump that water and allow the cut fish for about twenty minutes reserving the soaking water.
Then we use saute a cup of peeled raw peanuts after washing in two cloves of shallots and garlic in oil.
Two cup of washed broken rice coated with two tablespoons of oil.
Added all the ingredient is a pot with two quarts of water and one can of chicken broth.
Cook over a low simmer until the congee becomes creamy and the smell fills the house.
Serve with a little soy sauce, green onion and fried bread.
Mors to come later.