Seafood Congee

• Gluten free

• Seafood

  • 100 g (8 - 10 shrimp
  • 50 g Scallop, dried

• Produce

  • 1/2 tsp Ginger
  • 2 tbsp Green onion

• Pasta & Grains

  • 100 g Rice

• Baking & Spices

  • 3/8 tsp Salt

• Oils & Vinegars

  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tsp Shaoxing wine

Found on omnivorescookbook.com

Ingredients

• 50 grams (1/2 cup) dried scallop
• 100 grams (1/3 cup) rice
• 100 grams (8 - 10) shrimp
• 1 teaspoon Shaoxing wine (or Japanese sake)
• 1/2 teaspoon minced ginger
• 3/8 teaspoon salt, or to taste
• 1/2 teaspoon sesame oil
• 2 tablespoons chopped green onion (green part)

Directions

• Rinse dried scallop. Place in a small bowl and tap water to cover. Let rehydrate for 2 to 3 hours.
• Rinse rice a few times and transfer to a large pot. Add 2 liters (8 cups) water. Bring to a boil over high heat. Stir a few times. Turn to medium low or medium heat. Cover the pot halfway to keep the water boiling without spilling. Cook for 30 minutes. Stir the congee a few times during cooking.
• Cut the shrimp down the center of the back into two thin pieces.
• Combine shrimp, Shaoxing wine, 1/2 teaspoon ginger, and 1/8 teaspoon salt in a small bowl. Mix well and set aside.
• Drain dried scallop. Tear into smaller pieces by hand. Set aside.
• When the congee has been cooking for 30 minutes and starts to thicken, add dried scallop. Keep cooking with the pot half covered, until the congee achieves the desired thickness, 15 to 20 minutes. Be careful, the congee will get quite thick and sticky towards the end. Stand close to the pot and stir frequently. It will easily spill if covered too much or if the heat is too high. The rice will stick to the bottom if you don’t stir enough.
• When the congee is cooked, add shrimp and the remaining 1/4 teaspoon ginger. Stir a few times. Stop heat immediately. Add the remaining 1/4 teaspoon salt or salt to taste. Stir well. Drizzle with sesame oil and scatter with green onion.
• Serve warm.