10 cups water
50g fresh dried bean curd skin
¼ cup fresh gingko
½ cup brown rice
Soak bean curd skin in warm water to soften, drain it dry
Unshelled gingko, split and remove embryo
Wash & soak brown rice overnight, drain, mix with a dash of sea salt
Put water, bean curd skin and gingko to a boil. Add in brown rice and simmer at medium heat (semi-covered) for 1 and ½ hour to a nice thickness. Serve it plain, or adjust taste to salty or sweet.