Ingredients
Base
- 1/2 cup jasmine rice
- 6 cups water or seafood broth
Seafood & Flavorings
- 200 g shrimp, peeled and deveined
- 1 tbsp ginger, sliced
- 1 tbsp fish sauce
- 1 tsp sesame oil
- Salt and white pepper to taste
Garnish
- Green onions for garnish
Instructions
- Prepare Rice: Rinse the jasmine rice thoroughly under cold water, then soak it for 20 minutes to soften the grains and promote even cooking.
- Start Cooking: Bring the 6 cups of water or seafood broth to a boil in a clay pot over medium-high heat. Once boiling, add the soaked rice into the pot.
- Simmer the Congee: Reduce heat to low and let the rice simmer gently. Stir occasionally to prevent sticking and achieve a creamy texture. Continue simmering until the rice breaks down and the porridge thickens, approximately 30 minutes.
- Add Aromatics and Shrimp: Into the simmering congee, add the sliced ginger and the peeled, deveined shrimp. Cook until the shrimp turn pink and opaque, about 5 to 7 minutes, infusing the congee with fresh seafood flavor.
- Season: Stir in fish sauce and sesame oil for savory depth. Adjust seasoning by adding salt and white pepper to taste, balancing the flavors to your liking.
- Garnish and Serve: Ladle the hot shrimp congee into bowls and garnish with freshly chopped green onions. Serve immediately for a warm, comforting meal.
Notes
- Use fresh shrimp for the best seafood flavor and texture.
- Stir the congee frequently during cooking to prevent it from sticking to the bottom of the clay pot.
- For added heat and flavor complexity, add a few drops of chili oil before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Pescatarian
