Seafood Congee
Prep: 15 minutes Soak: 2 to 3 hours Cook: 55 minutes Makes: 4 servings From “Omnivore’s Cookbook” by Maggie Zhu. If you prefer a less soupy congee, cut the water back to 6 cups, then add more as needed. 1/2 cup dried scallops 1/2 cup rice 8 to 10 medium shrimp,
shelled, deveined 1 teaspoon Shaoxing wine 1 teaspoon minced fresh,
peeled ginger 3/8 teaspoon salt, or to taste 1/2 teaspoon sesame oil 2 tablespoons chopped
green onion
Instructions: Rinse dried scallops, and place them in a small bowl covered with water. Let stand, 2-3 hours.
Combine rice with 8 cups of water in a large pot. Bring to a boil over high heat. Stir occasionally. Once boiling, reduce heat to medium or medium-low. Cover pot halfway, and continue to boil gently. Cook, stirring occasionally, 30 minutes.
Meanwhile, slice shrimp lengthwise. In a small bowl, combine with wine and 1/2 teaspoon ginger and 1/8 teaspoon salt. Mix well and set aside.
Drain dried scallops, and tear by hand into small pieces. When congee has been cooking for 30 minutes and starts to thicken, add shredded scallops. Keep cooking with the pot halfcovered until congee reaches desired thickness, 15-20 minutes. Stir frequently.
When congee is cooked to consistency you prefer, add shrimp and remaining ginger. Stir a few times, and turn off heat. Add remaining 1/4 teaspoon salt (or to taste). Stir well.
Serve in bowls, garnished with sesame oil and green onion.
Nutrition information per
serving: 197 calories, 2 g fat, 0 g saturated fat, 245 mg cholesterol, 21 g carbohydrates, 0 g sugar, 22 g protein, 417 mg sodium, 0 g fiber