Seafood congee is the ultimate comfort food. The rice is cooked into a tender, silky and rich broth that is full of goodies. This recipe reveals the secret of using dried scallop to create a super flavorful broth, totally effortlessly.
1 cup of rice
3 tael oysters
1/3 fish chop
4 tael clams
3 tael shrimps
3 tael crab sticks
1 piece of baby ginger
2 green onions
7 cups of broth
A) 1/2 egg white, salt, corn starch
B) 1/2 tsp salt, dried bonito powder, pepper, sesame oil
1. Clean rice, soak for 30 minutes, add broth to cook.
2. Take intestines of shrimps off, clean with oysters by salt, strain. Slice fish chop, tear crab sticks. Shred ginger, cut green onion into pieces.
3. Cut the back of shrimps, mix with (A) to pickle for a while, blanch shrimps and oysters.
4. Put clams, fish chop, crab sticks, oysters, shrimps, and ginger shreds in rice gruel, season with (B). Add chinese parseley before serving.