Soupy Seafood Rice Recipe

This recipe is one you can make ahead for the rest of the week. Divide the soup base into portions and store it in the freezer. It saves time and is convenient for busy days. Lesser cleaning in the kitchen but still a nutritious meal ready!

Ingredients - Soup Base (A)
1. Chicken breast, 1 block
2. Anchovies/ Ikan Bilis, 50 g
3. Prawn shells (optional)
4. Ginger (slightly smashed), 5 big slices
5. Water for soup base, 3.5 litres
6. Peppercorns, 1/2 teaspoon
7. Cooking oil, 2 tablespoons

Ingredients (B)
1. Threadfin (午魚) 400g, sliced
2. Prawns, 8 pieces
3. Crab meat sticks, 8 pieces
4. Salt, 1/2 teaspoon
5. Pepper, 1/2 teaspoon
6. Cornstarch, 1 tablespoon
7. Shaoxing wine, 1 tablespoon

Ingredients (C)
1. Cooked rice, 4 small bowls
2. Garnishes: spring onion, fried garlic, seaweed slices

Preparation Instructions for (A)
1. Slightly smash ginger and pepper corns
2. Soak and wash prawns in water for 10 mins. 
3. Separate prawn meats and shells into 2 difference bowls.
4. Set aside prawn meat to be used for (B).
5. Rinse anchovies with water.  Leave aside.
6. Rinse chicken breast with hot water.

Preparation Instructions for (B)
1. Marinate prawns and sliced fish meat with salt, pepper, cornstarch, and shaoxing wine.
2. Slice crab meat sticks into half

Cooking Instructions for (A)
1. With boiling water in a big pot, add in chicken breast and half the ginger. Continue to boil.
2. Heat up frying pan with cooking oil and remaining ginger slices.
3. Fry anchovies and prawn shells till fragrant,  transfer to the boiling water. Boil on high for 10 minutes.
4. Reduce to low heat or transfer to slow cooker. Continue to boil on low heat for 2 hours.
5. Add salt to taste. 
6. Simmer for 15 minutes, soup is ready to be used.

Cooking Instructions for (B)
1. Use the soup base to cook sliced fish, prawns and crab meat sticks.

Serve with rice and top with garnishes.

Storage
Soup base can be stored in the freezer for up to a week

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* 1 serving = 2 serves rice and alternatives, and 1.5 serves meat and others

Serving sizes are a guide only based on recipe amounts.