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Mixed seafood congee

Ching He-Huang from Great Food Bites
Ching-He Huang's seafood-flavoured rice dish, inspired by Cantonese fishermen, makes a hearty and tasty meal

Mixed seafood congee

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.

Cook's Notes:
Dried Chinese mushrooms, Chinese fish cake and Chinese cuttlefish balls can be bought from specialist oriental supermarkets.

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Serves: 4

Prep: 20 min, plus 20 mins soaking
Cook: 5 min

Ingredients

Ingredients

2 tbsp vegetable oil
2 garlic clove, chopped
1 tsp chopped ginger
25g Carrots, diced
5 dried Chinese mushrooms
50g mangetout, chopped
50g Bamboo shoots, sliced
2 Spring onions, chopped
25g red pepper, diced
50g cooked, peeled shrimps
50g Chinese fish cake, sliced
50g mussels, cooked and shelled
50g Chinese cuttlefish balls
50g fresh scallops, shelled and sliced
400g cooked rice
600ml fresh chicken stock
125ml water
2 tbsp Soy sauce
1 tbsp oyster sauce
a dash of sesame oil
coriander sprigs, to garnish