Crab congee (with recipe)

This is the 1st time to make crab congee
thatz why it is the best crab congee, I have ever made

Servings: 2-3

Ingredients:
1 cup white rice
2 liter cups water (depends on absorb-ability of rice)
3 crabs
1 stalk green onions, sliced
4 slices ginger, sliced

Seasoning:
2 teaspoons oil, 1 teaspoon salt (for soaked with rice)
Salt and soy sauce (to taste)
white pepper (optional)

1. Clean crab with a brush. Remove inner organs. Chop off legs and cut it into 4 pieces.

2. Soak the rice, oil and salt at least 1 hour

3. Heat water to boiling over high heat, add rice and bring to a boil again. Reduce to low heat and simmer until the rice break.

4. Add the crabs and ginger, continue to simmer until rice break, thick and smooth.

5.Add all seasoning to taste and green onions. Remove from heat.

Tips from my mami:
-Soak the rice with oil and salt to get softer and fluffier texture of congee
- After step 3, stop heat, around 15 mins later, bring to a boil again. That can reduce the time to simmer.
- Remember stirring occasionally
- Ginger can avoid fishy-tasting crab.

PS: all ingredient and seasoning is approximated. Trust your tongue rather than recipe!!