Fish in Vinegar and Pepper Click to see closer Materials: 1000g live fish 10g shredded scallion 10g coriander 100g chicken stock Preparations Slice the wild rice stem into pieces and crush with the blade of a cleaver, scald, soak in cold water. Bring the chicken soup with seasonings to the boil, drop in the wild rice stem pieces, simmer till well done, pour in rice wine, bring to the boil and thicken with cornstarch.