Description
A comforting Chaoshan-style clay pot shrimp congee, combining jasmine rice simmered slowly with fresh shrimp and delicate seasonings to create a naturally sweet and umami-rich porridge that’s perfect for seafood lovers seeking a warm, satisfying meal.
Ingredients
Rice and Broth
- 1/2 cup jasmine rice
- 6 cups water or seafood broth
Shrimp and Seasonings
- 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, chopped, for garnish
Instructions
- Soak the Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes to help achieve a creamy texture in the congee.
- Boil the Broth and Add Rice: In a clay pot, bring 6 cups of water or seafood broth to a gentle boil over medium-high heat. Add the soaked rice to the boiling liquid.
- Simmer the Congee: Reduce the heat to low and simmer the rice gently, stirring occasionally to prevent sticking and ensure the congee develops a smooth, creamy consistency. Continue simmering for about 25-30 minutes.
- Add Ginger and Shrimp: Add the sliced ginger and the peeled and deveined shrimp to the pot. Cook until the shrimp turn pink and are cooked through, about 5-7 minutes, stirring gently.
- Season the Congee: Stir in the fish sauce, sesame oil, and season with salt and white pepper to taste. Adjust the seasoning as needed for a delicate balance of flavors.
- Serve and Garnish: Ladle the congee into bowls and garnish generously with chopped green onions. Serve hot for maximum comfort and flavor.
Notes
- Use fresh shrimp for the best flavor and texture.
- Stir the congee frequently during simmering to prevent rice from sticking to the pot and burning.
- For extra depth and a spicy kick, add a few drops of chili oil before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
