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Old 22.02.2010, 15:23
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Hsiang Hsiang is offline
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Re: Chinese porridge, hong kong style?

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My trick is to boil the jasmine rice in chicken stock rather than water itself. The stock gives it much more flavour, rather than having to much more soya sauce in the later stages.
i add the chicken stock much later, so that it doesn't lose too much fragrance over the cooking process. i also use a portion of glutinous rice to get a slightly sticky texture.
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