Mixed seafood congee
By: Ching He-Huang
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Mixed seafood congee
- Prep time:
- 20 mins, plus 20 mins soaking
- Cook time:
- 5 mins
- Serves:
- 4
Ching-He Huang's seafood-flavoured rice dish, inspired by Cantonese fishermen, makes a hearty and tasty meal
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Tips and suggestions
- Drink with...
- Chablis
- Cooks Tips...
Dried Chinese mushrooms, Chinese fish cake and Chinese cuttlefish balls can be bought from specialist oriental supermarkets.
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Ingredients
Ingredients
- 2 tbsp vegetable oil
- 2 clove Garlic, chopped
- 1 tsp chopped Ginger
- 25g Carrots, diced
- 5 Chinese dried mushrooms
- 50g mangetout, chopped
- 50g Bamboo shoots, sliced
- 2 Spring onions, chopped
- 25g red peppers, diced
- 50 g cooked peeled shrimps, peeled shrimps
- 50 g Chinese fish cakes, sliced
- 50g Mussels, cooked and shelled
- 50 g Chinese fish balls, (cuttlefish)
- 50 g fresh Scallops, shelled and sliced
- 400 g cooked rice
- 600ml chicken stock
- 125 ml water
- 2 tbsp Soy sauce
- 1 tbsp oyster sauce
- Sesame oil
- sprigs Coriander, to garnish
Method
1. Soak the dried Chinese mushrooms in boiling water in a bowl for 20 minutes. Drain, cut and discard the stems and slice.2. Heat a wok to a high temperature and add the vegetable oil. Tip in the garlic, ginger, carrot and Chinese mushrooms and stir-fry for 1 minute.
3. When slightly softened, stir in the mangetout, bamboo shoots and spring onion and cook for another minute.
4. Add the red pepper, shrimps, fish cake, mussels, cuttlefish balls and scallops; stir-fry for a further minute.
5. Add the cooked rice and stir-fry for 1 more minute. Pour in the chicken stock and water and heat through.
6. Season with a dash of soy sauce, oyster sauce and sesame oil. Garnish with the coriander sprigs and serve at once.
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