Creamy Seafood Congee
A comforting and silky rice porridge loaded with shrimp, scallops, and mushrooms, simmered slowly for a rich texture.
Story
This traditional Cantonese-style congee transforms simple rice into a luxurious, creamy bowl of comfort. By simmering the grains with dried scallops, the broth develops a deep savory base that pairs perfectly with tender shrimp and earthy mushrooms.
Ingredients
Rice
1/2 cup
Dried Scallops (conpoy)
3-4 pieces
Shrimp
10-12 pieces
Fresh Mushrooms
2-3, chopped
Water or Stock
6 cups
Ginger
2 slices
Salt
to taste
White Pepper
to taste
Green Onion
for garnish
Instructions
1
Prepare the Base
Rinse the rice thoroughly until the water runs clear. Soak the dried scallops in warm water to soften them, then shred them by hand. Place the rice, shredded scallops, soaking water, and fresh water into a clay pot or heavy-bottomed pot. Bring to a rolling boil over high heat.
2
Simmer the Porridge
Once boiling, reduce the heat to low. Cover and simmer gently, stirring occasionally to prevent the rice from sticking to the bottom. Cook for about 30 minutes until the rice grains have broken down completely and the texture is thick and creamy.
3
Prep the Seafood
While the congee simmers, peel and devein the shrimp. Clean the shrimp heads if you plan to use them for extra flavor, or discard them. Chop the fresh mushrooms into small pieces.
4
Add Aromatics and Seafood
Once the rice is soft, add the chopped mushrooms and ginger slices. Stir well and continue to cook for a few minutes. Finally, add the shrimp and cook just until they turn pink and opaque, about 2-3 minutes. Be careful not to overcook the shrimp.
5
Season and Serve
Taste the congee and season with salt and white pepper as needed. Ladle into bowls and garnish with chopped green onions. Serve hot while steaming.
