Chaozhou Claypot Congee
A steaming pot of Chaozhou claypot congee, with rice grains blossomed to silky smoothness, infused with the ocean freshness of shrimp and scallops, ginger and pickled mustard greens.
Ingredients
10 items- Jasmine rice 150 grams
- Fresh shrimp 200 grams
- Dried scallops 30 grams
- Pickled mustard greens (dong cai) 15 grams
- Ginger 1 piece
- Cilantro 2 sprigs
- Salt to taste
- White pepper a pinch
- Peanut oil 2 tablespoons
- Cooking wine 1 tablespoon
Nutrition
Steps （8 steps）
Rinse the rice and drain. Mix with 1 tablespoon of peanut oil and a pinch of salt, marinate for 15 minutes to help the grains bloom easily.
Place the claypot on the stove, add about 1.5 liters of water and bring to a boil over high heat.
Once boiling, add the marinated rice, stir to prevent sticking, and keep boiling over high heat for 5 minutes.
Reduce to medium-low heat, cover with a slight gap, and simmer for 20 minutes until the rice grains blossom and the congee thickens. Stir occasionally.
In another pan, heat a little oil, add shrimp heads and ginger, stir-fry over low heat until red oil releases. Add cooking wine, then the soaking water from scallops and some water, bring to a boil, strain to make a broth.
Pour the prepared broth and shredded scallops into the congee, continue to cook over medium-low heat for 10 minutes to blend the flavors.
Turn to high heat, add the shrimp, cook until they turn pink and curl (about 2 minutes), then add pickled mustard greens, season with salt and white pepper.
Turn off the heat, sprinkle with chopped cilantro, drizzle a few drops of sesame oil if desired, cover and let rest for 1 minute before serving.
Tips
Marinating the rice with oil and salt helps release starch quickly; frying shrimp heads is key for aroma; the claypot retains heat well but watch the heat to avoid boiling over; dong cai is salty so adjust salt accordingly.
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