Soupy Rice With Sole
|Round rice||2 Tablespoon, well washed|
|Dried tangerine peel piece||1 (1 Inch In Diameter)|
|Fresh ginger slices||1|
|Boiling water||2 Pint (U.S. 5 Cups)|
|Peanut oil||1 Tablespoon|
|Sole fillets||1 Small|
|Monosodium glutamate||1 Pinch (Ve- Tsin)|
|Egg||2 1⁄2 Teaspoon, beaten (1 Dessertspoon)|
|Ginger sherry||1⁄2 Teaspoon|
|Rice noodles||1 Ounce|
Turn rice into 3-pint saucepan.
Add peel, ginger, water and 2 teaspoons peanut oil.
Cook gently for 3 hours, stirring occasionally.
Cut sole diagonally into thin slices.
Place in bowl with cornflour, seasonings, beaten egg and sherry; work the mixture into them.
When cooked, remove peel and ginger from rice add sole; cook for 2 minutes.
Put noodles into hot deep oil for 1/2 minute, keeping them submerged with a shallow ladle.
Divide the 'soupy' rice into 2-3 bowls.