Ingredients:
White flesh fish (skinned, deboned and sliced) – 200 gms.
Rice – 11/2 cups
Spring onion (chopped finely) – 1
Ginger (grated) – 1″
Vinegar -1 tsp .
Water?- 10 cups
Soya sauce -?to taste
Ajinomoto – pinchful
Pepper – to taste
Salt – to taste

Method: Sprinkle vinegar on the fish slices. Place fish slices in a large warm bowl with soya sauce and ginger and onion.
Cook the rice in 10 cups of water till very tender. Pour this hot congee over the fish slices, sprinkle seasoning and serve.

Ingredients:
Chicken-tender (washed & cleaned) – 1/2
Rice (washed) – 11/2 cups?
Warer?- 12 cups
Spring onions (chopped) -1-2
Salt – to taste
Pepper – to taste
Ajinomoto – pinchful

Method: Cover the chicken with water and bring to a boil. Simmer for about 2112 hours until tender. Drain and reserve the stock.
Debone the chicken and sprinkle with salt. Cook thE rice in the reserved chicken stock on a low flame unti: tender. Add chicken. Also add the remaining ingredient1 along with seasoning. Serve hot.