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 Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 27 reviews

  • Author: Chef
  • Total Time: 55 minutes
  • Yield: 3–4 servings
  • Diet: Gluten Free

Description

A comforting Chaoshan-style rice porridge cooked in a clay pot with fresh shrimp, delivering a light yet deeply savory flavor. This dish is smooth, aromatic, and perfect for a nourishing meal.

Ingredients

Main Ingredients

  • 1 cup jasmine rice
  • 8 cups water or chicken stock
  • 250 g fresh shrimp, peeled and deveined
  • 2 slices ginger
  • 2 cloves garlic, minced

Seasonings

  • Salt to taste
  • White pepper to taste
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil

Garnish

  • Chopped green onions for garnish

Instructions

  1. Rinse the rice: Rinse the jasmine rice thoroughly under cold running water until the water runs clear to remove excess starch, ensuring a smooth and creamy congee texture.
  2. Cook the rice in clay pot: In a clay pot, combine the rinsed rice and 8 cups of water or chicken stock. Bring the mixture to a boil over medium-high heat to start the cooking process.
  3. Simmer the congee: Once boiling, reduce the heat to low and let it simmer gently. Stir occasionally to prevent the rice from sticking to the bottom of the pot. Continue simmering for about 40 minutes until the congee turns creamy and the rice is fully broken down.
  4. Add aromatics and shrimp: Add the ginger slices, minced garlic, and peeled deveined shrimp to the pot. Continue to cook for an additional 5 to 7 minutes until the shrimp are fully cooked and tender.
  5. Season the congee: Season the porridge with salt, white pepper, light soy sauce, and drizzle in the sesame oil. Stir well to combine all the flavors.
  6. Garnish and serve: Remove the ginger slices if desired, then garnish the shrimp congee with chopped green onions. Serve hot for a comforting meal.

Notes

  • Stir frequently during simmering to prevent the rice from sticking and burning at the bottom of the clay pot.
  • Adjust the thickness of the congee by adding more water or stock if you prefer a thinner consistency.
  • Use fresh shrimp for the best flavor and texture in the congee.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Chinese (Chaoshan / Teochew)

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