Squid Congee

Fight Fatigue and Hydrate with Squid Congee

Squid is high in protein, amino acids, taurine, and other minerals. It can enrich the blood, strengthen the liver and the bones, fight fatigue, improve vision, and strengthen the liver and stomach. This congee replenishes yin and nourishes the stomach, fights fatigue and moisturises the skin. Eating it frequently can fight the signs of aging.

Kitchen Tips

Squid should be added to cooked congee, and should not be cooked for too long, or it will lose its freshness and tenderness.

Ingredients

8 ¾ ounces (250 grams) pork bones
1 cup (200 grams) japonica rice
7 ounces (200 grams) fresh squid
3/4 ounce (25 grams) dried rolled tofu strips

Seasonings (all to taste)

cilantro
ginger
salt
sugar
ground pepper
light soy sauce
vegetable oil

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Wash the squid and cut into pieces. Add salt, sugar, light soy sauce, and vegetable oil and marinate briefly.
Wash and cut up the pork bones. Rinse the rice. Chop the cilantro and shred the ginger.
Add water as needed to a pot, then add pork bones and bring to a boil. Add the tofu strips and rice and simmer until it forms a congee.
Remove the pork bones and add the squid. When the congee returns to the boil, take it off the heat, and add salt to taste.
Put the shredded ginger in bowls and pour in the squid congee. Sprinkle with cilantro and ground pepper, stir, and serve.