Silky Seafood Congee
A comforting Chinese rice porridge loaded with tender shrimp and scallops, finished with ginger, garlic, and fresh scallions. Ready in under 45 minutes with deep, savory flavor.
- Total time
- 42 min
- Servings
- 2
- Calories
- 412
- Protein
- 28g
Ingredients
- ¾ cup short-grain white rice
- 6 cups chicken or seafood stock
- ½ lb shrimp, peeled and deveined
- ⅓ lb bay scallops (or sea scallops halved)
- 2 tablespoons minced fresh ginger, peeled
- 3 cloves, minced garlic cloves
- 2 tablespoons soy sauce
- 3 scallions scallions, white and light green parts separated from dark green tops
Instructions
- 1
Peel the ginger with a small spoon or vegetable peeler, then mince it finely until the pieces are smaller than a grain of rice — about pencil-tip dots in size.
- 2
Mince the garlic cloves until the pieces are the same tiny size as the ginger, smaller than a grain of rice.
- 3
Slice the white and light green parts of the scallions crosswise into thin rings about 1/8-inch wide; place them in a small bowl.
- 4
Slice the dark green scallion tops the same way and place them in a separate small bowl — these will garnish the dish just before serving.
- 5
Pat the shrimp dry with paper towels and place them on a plate; pat the scallops dry and place them on the same plate.
- 6
Pour 6 cups of stock into a large pot and bring it to a rolling boil over high heat, about 4 minutes — you'll see large bubbles breaking the surface rapidly.
- 7
Pour the rice into the boiling stock, stir once with a wooden spoon, then reduce the heat to medium-low so the liquid simmers gently.
- 8
Stir the rice once every 2 minutes and cook uncovered for 25 minutes, until the rice grains have mostly broken down and the mixture looks very creamy and thick.
- 9
Add the minced ginger and minced garlic to the pot and stir gently with a wooden spoon for 30 seconds until the garlic and ginger are fully mixed in and smell fragrant.
- 10
Pour in 2 tablespoons of soy sauce and stir gently until the color is even throughout — about 10 seconds.
- 11
Slide the shrimp and scallops into the simmering congee, pushing them gently into the rice with a wooden spoon to submerge them.
- 12
Cook, stirring gently once every 15 seconds, for 4 minutes until the shrimp turn from gray to opaque pink and the scallops look opaque white throughout with no gray center.
- 13
Divide the congee into two deep bowls, spooning equal amounts of rice, broth, and seafood into each bowl.
- 14
Scatter the white and light green scallion rings evenly over the surface of each bowl.
- 15
Top each bowl with the dark green scallion slices in a small mound in the center and serve immediately while steaming hot.
Tools you’ll need
- large pot (at least 4-quart capacity)
- wooden spoon
- small sharp knife
- cutting board
- vegetable peeler or small spoon (for peeling ginger)
- paper towels
- two deep soup bowls
- two small prep bowls
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