Craving a comforting and flavourful bowl of warmth? Look no further than seafood congee, a beloved Chinese rice porridge brimming with delicate seafood and aromatic spices. This incredibly versatile dish is perfect for a cozy night in or a light yet satisfying meal anytime. Its creamy texture and subtle yet rich taste make it a truly delightful experience, whether you prefer a simple broth or a more complex flavour profile. The beauty of congee lies in its adaptability; you can easily adjust the seafood and seasonings to suit your preferences and what's available.
This recipe simplifies the process of making this delicious dish, making it achievable even for beginner cooks. Forget complicated techniques and lengthy prep times; our easy rice cooker method ensures perfectly cooked rice and a wonderfully smooth consistency every single time. Ready to dive in and create your own perfect bowl of seafood congee? Let's get started with our step-by-step guide.
Tools Needed
- Rice cooker
- Pot
- Hot pan
Ingredients
- Water: 10 cups
- Dry scallops: 30 grams
- Glutinous rice: 1/4 cup
- White rice: 3/4 cup
- Fish paste: 100 grams
- Minced meat (pork or chicken): 125 grams
- Salt: 1/4 teaspoon + 1.5 tsp (for meatballs & prawns)
- Corn flour: 1.5 teaspoons
- Fish powder: 1 teaspoon
- Soy sauce: null
- Pepper: null
- Prawns (sea prawns): 250 grams
- Sugar: a pinch
- Crab meat: 400-450 grams
- Ginger: null
- Spring onion: null
- Parsley: null
- Cooking oil: 100ml
Step-by-Step Instructions
Step 1. Prepare Ingredients and Cook the Rice
- Soak 30 grams of dry scallops in 1 cup of hot water. Shred the soaked scallops.
- Add 9 cups of water, 1/4 cup glutinous rice, and 3/4 cup of white rice (previously frozen) to the rice cooker. Use the steam soup function (approx. 30 mins).
Step 2. Make and Add Meatballs
- Mix 100 grams fish paste, 125 grams minced meat, 1/4 teaspoon salt, 1.5 teaspoons corn flour, 1 teaspoon fish powder, soy sauce, and pepper. Add water if the mixture is too dry.
- Shape the meatball mixture into small balls.
- After 23 minutes of cooking the porridge, add the meatballs to the rice cooker and continue cooking.
Step 3. Add Seafood and Season
- Shell and devein 250 grams of prawns. Marinate with a pinch of salt and sugar.
- Fry prawn shells in 100ml of oil until the oil turns orange. This extracts flavor for the porridge. (Optional)
- Clean and cut 400-450 grams of crab meat.
- After approximately 30 minutes of cooking, the porridge should have thickened. Add crab meat and prawns.
- Season with salt (1.5 tsp) and the prawn oil. Stir well.
Step 4. Garnish and Serve
- Garnish with shredded ginger, spring onion, and parsley before serving.
Read more: Chinese Wonton Soup: Thousand-Li Fragrance Recipe
Tips
- Freezing the rice helps it break down and cook more easily.
- Using fish powder adds a umami flavor. You can adjust the salt according to your taste and if making your own fish powder.
- Corn flour helps bind the meatballs together.
- Frying the prawn shells enhances the flavor of the porridge. This step is optional.
Nutrition
- N/A
FAQs
1. Can I use frozen seafood for this recipe?
Yes! Frozen seafood works perfectly. Just make sure it's fully thawed before adding it to the rice cooker.
2. What if my congee is too thick or too thin?
Too thick? Add a little more water or broth. Too thin? Simmer it uncovered for a bit longer to reduce the liquid.
Enjoy your delicious and comforting bowl of homemade seafood congee! This recipe is a perfect example of how simple ingredients can create a truly satisfying meal. We hope you'll make this recipe your own and share it with your loved ones.