Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chaoshan Clay Pot Shrimp Congee: A Comforting Seafood Porridge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 50 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 3 servings

Description

A comforting Chaoshan-style congee cooked in a clay pot, featuring fresh shrimp and delicate seasonings for a naturally sweet and umami-rich flavor. This seafood porridge is perfect for a nourishing meal that highlights the freshness of shrimp combined with the creamy texture of jasmine rice slowly simmered to perfection.

Ingredients

Main Ingredients

  • 1/2 cup jasmine rice
  • 6 cups water or seafood broth
  • 200 g shrimp, peeled and deveined
  • 1 tbsp ginger, sliced

Seasonings

  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • Salt, to taste
  • White pepper, to taste

Garnish

  • Green onions for garnish

Instructions

  1. Prepare the rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear, then soak the rice for 20 minutes to help achieve a creamy texture in the congee.
  2. Start cooking the congee: In a clay pot, bring 6 cups of water or seafood broth to a boil over medium-high heat. Add the soaked rice to the boiling liquid and reduce the heat to low to maintain a gentle simmer, stirring occasionally to prevent the rice from sticking to the pot.
  3. Simmer until creamy: Continue to simmer the rice on low heat for about 25-30 minutes, stirring occasionally. The rice will gradually break down and release starch, creating a thick, creamy porridge base.
  4. Add ginger and shrimp: Add the sliced ginger and the peeled, deveined shrimp to the simmering congee. Cook for about 5-7 minutes until the shrimp turn pink and are cooked through.
  5. Season the congee: Stir in the fish sauce, sesame oil, salt, and white pepper to taste. Adjust seasoning according to your preference to balance the umami and subtle saltiness.
  6. Garnish and serve: Remove the clay pot from heat. Ladle the shrimp congee into bowls, garnish with chopped green onions, and serve hot for the best comforting experience.

Notes

  • Use fresh shrimp for the best flavor and texture in the congee.
  • Stir frequently while simmering to prevent the rice from sticking to the bottom of the pot and burning.
  • For an extra depth of flavor and a slight kick, add a few drops of chili oil when serving.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://kitchenmartha.com/chaoshan-clay-pot-shrimp-congee-a-comforting-seafood-porridge-recipe/