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Basic Shrimp and Scallop Congee with Ginger and Mushrooms Recipe

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4 from 6 reviews

This Basic Congee recipe is a comforting and hearty rice porridge featuring dried shrimp, dried scallops, shiitake mushrooms, and aromatic ginger and garlic. Slow-simmered to creamy perfection, it is served with a variety of flavorful toppings like scallions, fried shallots, chili oil, and crispy fried dough sticks, making it a perfect soothing meal for any time of day.

  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings

Ingredients

Congee

  • 1/4 cup dried shrimp
  • 2 tablespoons dried scallops
  • 2 tablespoons safflower oil (or any cooking oil)
  • 2 tablespoons minced ginger
  • 3 cloves garlic, minced
  • 1/4 pound shiitake mushrooms, sliced into 1/4-inch thickness
  • 1 cup jasmine rice
  • 6 cups vegetable broth
  • 3 cups water
  • 1 teaspoon salt, plus more to taste

To Serve

  • sliced scallions
  • fried shallots
  • fried dough sticks (油條/油炸鬼)
  • chili oil

Instructions

  1. Soak dried seafood: Rinse the dried shrimp and dried scallops under running water. Place them in a bowl and soak with 2/3 cup of water for 30 minutes until they plump up. Drain and reserve the soaking water to use for cooking or discard it.
  2. Rinse rice: Rinse the jasmine rice once under cold water and drain well to remove excess starch.
  3. Sauté aromatics and seafood: Heat safflower oil in a pot over medium-high heat. Add the minced ginger and garlic and cook for about 30 seconds until fragrant. Add the rehydrated shrimp and scallops, breaking up the scallops gently with a wooden spoon. Add the sliced shiitake mushrooms and rice, sautéing everything together for about a minute.
  4. Add liquids and simmer: Carefully pour in the vegetable broth and water. Season with 1 teaspoon salt and stir to combine. Bring the mixture to a boil uncovered. Then reduce the heat to low and cover the pot. Simmer gently for about 1 hour, stirring occasionally to prevent sticking and ensure even cooking.
  5. Adjust consistency and seasoning: After simmering, check the congee’s consistency. If desired, leave the pot uncovered for 15 minutes to cool and thicken the porridge. Stir well to break up any film forming on top. Taste and add additional salt if needed.
  6. Serve with toppings: Ladle the congee into bowls and serve topped with sliced scallions, fried shallots, fried dough sticks, and chili oil according to preference.

Notes

  • Soaking dried shrimp and scallops softens their texture and intensifies flavor.
  • You can use the soaking water in place of some of the cooking water for added seafood flavor.
  • Stir the congee occasionally while simmering to prevent rice from sticking to the pot.
  • If a richer broth is preferred, substitute vegetable broth with chicken broth.
  • Fried dough sticks add a delicious crunchy contrast to the creamy congee.
  • Leftover congee can be refrigerated and reheated gently with a splash of water.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Gluten Free

Find it online: https://dishiary.com/basic-shrimp-and-scallop-congee-with-ginger-and-mushrooms-recipe/