Snake soup with rice porridge

Snake soup with rice porridge

　　Snake soup with rice porridge

　　The most popular way Cantonese enjoy water snake is in a rice porridge. The porridge from the Pearl River Delta region is especially famous and can be found all over Guangdong. One representative spot is Yuzhou Wan Zhou, located in Jiatianxia, Guicheng, Nanhai.

　　Ingredients: 2 jin (approx. 1 kg) of water snake, 5 red dates, a few slices of ginger, chopped scallions, a little Shaoxing wine, 5 liang (approx. 250 g) of raw pig’s tongue, 4 liang (approx. 200 g) of chicken, 4 jin (approx. 2 kg) of plain rice porridge, a little dried tangerine peel.

　　Preparation: First, clean and cut the water snake, remove its gallbladder and liver. Parboil the snake until cooked, then debone the meat for later use. Stir-fry the snake bones until fragrant, then simmer them in broth until the liquid turns milky white. Pour this into a pot of plain rice porridge and continue cooking. Tie the pig’s tongue, chicken, and water snake together neatly with clean water plant stems, add the red dates, and simmer everything in the porridge pot until well cooked. Remove, shred the ingredients, return them to the porridge, season, bring to a boil, and serve in bowls.