Rice Congee Recipe
Ingredients
| Squid | 1/4 pound | |
| Marinade | ||
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Cornstarch | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 Pinch | |
| 1/4 pound medium-size raw shrimp, peeled and deveined | ||
| 1/4 pound sea scallops, cut in half horizontally | ||
| Rice grain | 1 1/4 Cup (16 tbs) | |
| 4 thin slices fresh ginger | ||
| Chicken broth | 12 Cup (16 tbs) | |
| Sesame oil | 1 Teaspoon | |
| Chopped cilantro (Chinese parsley) | ||
| Thinly sliced green onion | ||
| Deep-fried wonton strips | ||
| Deep-fried dried bean thread noodles | ||
| Roasted whole peanuts | ||
Directions
Preparation To clean squid, separate head and tentacles from body.
Cut off tentacles just above eyes, then remove and discard hard beak at center of tentacles.
Rinse tentacles and set aside.
Discard remainder of head.
Pull out still pen from body.
Slit body open and rinse thoroughly.
Peel off speckled membrane and rinse again.
Lightly score inside of body in a small crisscross pattern.
Cut body into 1 1/2- by 2-inch pieces.
Combine marinade ingredients in a medium bowl.
Add squid, shrimp, and scallops and stir to coat.
Refrigerate until ready to use.
Cooking Combine rice, ginger, and broth in a large pot and bring to a boil.
Cover and simmer, stirring occasionally, for 1 1/2 hours or until rice becomes very soft and creamy.
Remove ginger slices.
Add squid, shrimp, and scallops and simmer, stirring occasionally, for 10 minutes.
Stir in sesame oil.
Cut off tentacles just above eyes, then remove and discard hard beak at center of tentacles.
Rinse tentacles and set aside.
Discard remainder of head.
Pull out still pen from body.
Slit body open and rinse thoroughly.
Peel off speckled membrane and rinse again.
Lightly score inside of body in a small crisscross pattern.
Cut body into 1 1/2- by 2-inch pieces.
Combine marinade ingredients in a medium bowl.
Add squid, shrimp, and scallops and stir to coat.
Refrigerate until ready to use.
Cooking Combine rice, ginger, and broth in a large pot and bring to a boil.
Cover and simmer, stirring occasionally, for 1 1/2 hours or until rice becomes very soft and creamy.
Remove ginger slices.
Add squid, shrimp, and scallops and simmer, stirring occasionally, for 10 minutes.
Stir in sesame oil.
Chef
