Chaoshan Seafood Casserole Congee

Name: Chaoshan Seafood Casserole Congee
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g shrimp; 80g Fragrant rice; 50g Glutinous rice; 100g pea; 2s Shiitake Mushrooms; 1 Shallots; 2 tablets ginger; 5g salt; 3g Cooking Wine; 3g Maggi Fresh Soy Sauce; 3g Soy sauce; 3g starch

by Homecoming Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

"Chaoshan casserole porridge, also known as "Chaozhou casserole porridge", is a traditional specialty in the Chaoshan area of Guangdong Province. The addition of a variety of seafood is both healthy and delicious, and is deeply loved by the masses."
The main raw materials are Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives and so on. The whole porridge exudes the freshness of seafood, thick and fragrant, and you can feel the reminder of shrimp and rice lingering on the tip of the tongue after one bite, which makes people "want to linger".
Easy to digest and absorb, prevent colds, nourish the spleen and stomach, increase appetite, and prolong life.

Chaoshan Seafood Casserole Congee

1. Prepare the ingredients. Fragrant rice, glutinous rice, shrimp, shiitake mushrooms, peas, shallots, ginger.

Chaoshan Seafood Casserole Congee recipe

2. Chop the ingredients and set aside. Add the cooking wine, salt, light soy sauce, starch, scallion and ginger to the shrimp, stir evenly and marinate.

3. Boil water in a pot, boil the peas and remove them for later use.

4. Take a casserole, pour water, add fragrant rice and glutinous rice, and boil the porridge.

5. To open a pot of porridge, stir evenly with a spoon to avoid sticking to the pot and stir from time to time.

6. Cover the pot and cook the porridge over a small fire. Boil the rice for 7 to mature.

7. When the porridge is gelatinous, that is, when it has matured, add peas.

8. Add shiitake mushrooms and green onion ginger and mix well.

9. Add the shrimp again and continue to stir evenly.

10. Slightly boiled the shrimp began to slowly turn red.

11. Add salt, Maggi Soy Sauce or rain dew.

12. Continue to stir evenly so that the porridge gradually becomes thick.

13. When the rice grains are fully cooked, the soup is thick and ready to go out of the pot.

14. A bowl of fragrant seafood porridge exudes freshness, thick and fragrant!

15. With one bite, you can feel the reminder of shrimp and rice lingering on the tip of your tongue, which makes people "want to linger".

Tips:
Add enough water to the casserole to boil at one time before adding the rice to the pot. When it boils, use a spoon to continue stirring. Do not add water in the middle of cooking the porridge. If you find it is too thick, take out some rice grains as soon as possible.