|1 cup||Cooking for fun 100% organic Hom Mali rice|
|8 cip||pork stock|
|1 spring||Chinese celery, sliced|
|¼ cup||garlic, fried|
- Wash crabs until they are clean. Add water in a pot to submerge crabs. Boil over high heat until well cooked. Remove crabs from the pot to cool. Peel crabs and place crab flesh in a bowl. Set aside crab stock.
- Put 5 cups of pork stock in a pot and cook over a medium heat. When it boils, stir in some rice. add crab stock when the soup is simmered. Season with salt. Adjust to low heat; simmer until rice is softened and turn off the heat. (Gradually add pork stock if congee gets too dry.)
- Spoon congee in a bowl. Top with crab flesh and fried garlic. Garnish with Chinese celery. Sprinkle with pepper. Serve hot.