10small-sized shrimps or more if you wanted , divined and unshelled, I keep the tail
1/2cupminced greens , Bok Choy, Yu Choy etc
Pinchof salt to taste
1pieceof ginger , shredded
Pinchof ground pepper
Green onion , minced for garnish
1tablespooncooking wine
1/2teaspooncooking oil
Instructions
In a small bowl, marinate shrimp with 2-3 ginger shreds, cooking wine and ground pepper.
Soak the rice for around 30 minutes and then wash and drain. In a small bowl, marinade the rice with pinch of salt and cooking oil for 10 minutes.
In a large pot, bring enough water to boil and then add rice. Use lowest fire to simmer for around 40 minutes until the rice is broken and get a thick soup base.
Add ginger and minced greens and continue cooking for 1 minute.
Add shrimp in; Turn off immediately the fire until the shrimp becomes red.
Garnish with green onion and serve hot with small side dishes like cucumber salad, pickles or fried shallot.
Notes
If you want the rice soup to be thicker, simmer for a longer time. For a thin soup base, slightly add more water.