Congee of the Sea粥
Serves: 6 | Prep Time: 120min | Cook Time: 60min
While congee is a traditional Chinese breakfast side, it is also well known among most other Asian cuisines.
- 7 cups water
- ½ cup dried scallops
- ⅓ cup uncooked rice
- 1 tablespoon dried wakame seaweed (裙带菜)
- ½ pound fresh shrimp - shelled, deviened, quartered
- 1 teaspoon shaoxing wine
- ½ teaspoon ginger - minced
- ½ teaspoon salt
- ½ teaspoon sesame oil
- fish floss (魚鬆)
- dash white pepper
- 2 scallions/green onions - chopped
- Rinse and then rehydrate the dried scallops by soaking in room temperature water for about 2 hours.
- Add washed rice and 7 cups of water to a pot. Reduce to medium heat once boiling and continue to simmer with lid ajar to keep the water from boiling over. Stir occasionally to keep the rice from sticking to the bottom of the pot.
- In a small bowl, combine the shrimp, ginger, shaoxing wine, and salt. Set aside to marinate.
- Drain the rehydrated scallops and tear into small pieces.
- Once the rice has been simmering for about 30 minutes and has started to become more viscous, add the scallops.
It is important to frequently stir the congee as it thickens.
- Toss in the wakame and continue simmering until the congee reaches your desired thickness.
- Remove from heat, add the shrimp mixture and stir well to ensure the shrimp cooks.
- Drizzle the sesame oil over the surface.
- Serve and garnish.