Dragon Emperor Seafood Porridge
A luxurious seafood congee with a thick rice porridge base, simmered in broth with assorted seafood and bok choy hearts.
Ingredients
thick rice porridge
1 bowl
scallops (cleaned, blanched)
3
prawns (peeled, deveined, scored on the back, shaped into balls)
2
bok choy hearts (cleaned, blanched)
2
Liaoning sea cucumber (rehydrated, cleaned, cut into sections)
1
fish maw (rehydrated, cleaned, cut into sections)
to taste
minced ginger
to taste
salt
to taste
MSG
to taste
Shaoxing wine
to taste
sugar
to taste
stock
to taste
Instructions
1
Prepare ingredients
Soak the Liaoning sea cucumber and fish maw separately until rehydrated, then clean and cut into sections; peel and devein the prawns, score along the back and shape into balls; clean the scallops and bok choy hearts, then blanch them.
2
Cook the porridge
Bring stock and minced ginger to a boil in a pot, add the scallops, prawns, Liaoning sea cucumber, fish maw, salt, Shaoxing wine and sugar and simmer for a few minutes, then add the thick porridge and bok choy hearts and bring to a boil over medium heat, stir in MSG to combine, then serve.
