Ingredients (Serves 5-6)
- Flower crabs (up to you)
- Conpoy aka dried scallops (up to you)
- Wolfberries (a handful)
- 1.5 cups of chicken stock (can use more and adjustc the water proportion accordingly. 1.5 cups is all I have)
- 10 cups of water
- Sesame oil
- Spring onions
Steps:
1) Clean and chop the crabs in halves.
2) Put rice, chicken stock and water into the crock pot.
3) Put in the crabs, conpoy & wolfberries.
4) Cover the crock pot and set to high for 30 minutes, then set to low and cook for about 5-6 hours depending on the porridge consistency you want.
5) Drizzle sesame oil and top with spring onions before serve.
NOTE:
- you may want to add some ginger slices (I didn't)
- add some salt if needed (I didn't)
- To make it easier for my girl, I took out the crabs, took out their meat then put the meat back into the crock pot.
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