cantonese-style-fish-and-thousand-yea.json

{
    "directions": [
        "Combine water, chicken broth, and rice in a pot; bring to a boil. Reduce heat and add ginger. Cook, stirring occasionally to prevent sticking, until rice is fluffy, about 1 hour 30 minutes. Stir in preserved eggs.",
        "Combine cod slices, rice wine, sesame oil, soy sauce, and white pepper in a bowl. Add to the pot; cook until tender, about 5 minutes. Stir salt in gently.",
        "Ladle congee into serving bowls; garnish with green onion."
    ],
    "ingredients": [
        "9 cups cold water",
        "2 cups chicken broth",
        "1 cup uncooked rice, rinsed in cold water",
        "1 1/2 teaspoons very thinly sliced ginger root (optional)",
        "2 preserved thousand-year eggs, cut into small pieces",
        "1 (4 ounce) cod fillet, cut into thin slices",
        "1 tablespoon rice wine",
        "1/2 teaspoon sesame oil",
        "1/2 teaspoon soy sauce",
        "1 dash ground white pepper",
        "1/2 teaspoon salt, or to taste",
        "1 tablespoon diced green onion (optional)"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Cantonese-Style Fish And Thousand-Year Egg Congee",
    "url": "http://allrecipes.com/recipe/256271/cantonese-style-fish-and-thousand-yea/"
}