Creamy Soupy Rice
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Pigs kidney||1 Tablespoon|
|Pigs heart||1 Tablespoon|
|Pigs liver||1 Tablespoon|
|Lean pork||1 Tablespoon|
|Raw rice||3 Ounce|
|Sesame oil/Peanut oil||1 Tablespoon|
|Chopped spring onion||1 Teaspoon|
Wash the rice.
Cut the meats into very thin strips and keep them separate.
Boil the rice in the water for a few minutes.
Add the stock, strengthened with the chicken stock cube.
Add the meats separately so that they do not mix, then add the seasonings and oil.
Cook gendy for a further 10 minutes.
Blend the cornflour with the water, stir it in and boil for 1 1/2 minutes.
Top with the green of the onion.
This is a kind of rich rice gruel with meats.