Description
Traditional Teochew-style rice porridge featuring delicate shrimp, simmered slowly in a clay pot to achieve a light, comforting texture that highlights the natural sweetness of seafood.
Ingredients
Main Ingredients
- 1 cup rice
- 9 cups water
- 200 g shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 2 slices ginger
- Salt to taste
- White pepper to taste
Garnish
- Fresh cilantro, chopped
- Green onions, sliced
Instructions
- Prepare the rice: Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
- Simmer the rice: Add the washed rice into a clay pot with 9 cups of water. Bring to a boil over medium-high heat, then reduce to low heat to simmer gently. Stir occasionally to prevent sticking and to achieve a creamy texture. Continue simmering for 45–50 minutes.
- Add aromatics and shrimp: Add 2 slices of ginger and the peeled, deveined 200 g shrimp to the pot. Cook until the shrimp turn pink and are fully cooked, about 3–5 minutes.
- Season the porridge: Stir in 1 tablespoon fish sauce, salt, and white pepper to taste. Adjust seasoning carefully to maintain the light and clean flavor typical of Teochew congee.
- Garnish and serve: Ladle the congee into bowls and garnish with freshly chopped cilantro and sliced green onions for a fresh, herbal finish.
Notes
- Teochew congee typically has a thinner consistency compared to Cantonese congee.
- If the porridge becomes too thick during cooking, add additional hot water to maintain the desired texture.
- Use fresh shrimp for the best flavor, peeling and deveining before adding to the pot.
- Clay pot cooking helps maintain an even gentle simmer and enhances flavor absorption.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese (Teochew)
