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140 g of packaged Makfa white round rice
680 g of salmon fillet with skin removed
2 tbsp of soy sauce
1 tbsp of sesame oil
A 3 cm piece of ginger
a bunch of cilantro
400 ml of chicken broth
time 30 minutes
Additional properties For kids
1. Take a medium saucepan, add 300 ml of water, add salt, bring to a boil. Add the rice and cook for 10 minutes until half-ready, stirring occassionally. Remove the excess water.
2. Cut the salmon into 8 pieces, add soy sauce and sesame seed oil.
3. Separate the cilantro leaves from the stems, do not throw away the stems. In a large saucepan combine the broth and 800 ml of water, add the rice, the cilantro stems and the ginger cut into strips, add salt. Bring to a boil, reduce heat, cover and cook on low heat for 15 minutes.
4. Add the salmon into the saucepan. Cover and cook for 5-7 minutes until the salmon is ready. Remove the cilantro stems. Garnish with cilantro leaves, and serve.
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