Eight treasures congee

Recipes
By wiffy
24 January 2012 9:00 AM Updated 20 Jan 2016
DIFFICULTY LEVEL
4 Servings
10 Mins
40 Mins
AsianChinese
 
Photo: wiffy
The leftover ingredients from Chinese New Year steamboats can go into making this luxurious congee
If you are having steamboat for reunion dinner, chances are you will have lots of leftovers. Instead of having more steamboat sessions over the next few days, you can also use the ingredients to cook a hearty pot of congee. In this recipe, eight ingredients were used for auspiciousness. You can substitute the ingredients with other leftovers you may have such as fish balls, sliced fish and abalone.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
1 1/2 litres chicken broth
1 cup long grain rice
1 carrot
100 g meat
80 g ginkgo nuts
16 pacific clams
5 fresh shiitake mushrooms
10 prawns
4 leaves of napa cabbage
4 fish maw pieces
FOR THE GARNISH:
ginger
spring onions

Method

1
 
Wash rice and fill pot with chicken broth. Once it comes to a boil, reduce heat to a low simmer, leaving the lid partially opened.
2
 
Every 10 minutes or so, use a soup ladle to gently scrap the bottom of the pan to loosen the rice grains that stick to the bottom every. Cook for about 30 minutes, or until the congee reaches the consistency desired.
3
 
Add carrot, cabbage, fish maw, gingko and mushrooms. Simmer for about 5-10 minutes or until carrots softened.
4
 
Add sliced meat and prawns. When the prawns are cooked, turn off the heat. Stir the pacific clams into the hot congee. Garnish with ginger and spring onions.
1
 
Tip: Instead of cooking the congee on the stove top, you may also cook it using an electric rice cooker.
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Cooking Card

Eight treasures congee

By wiffy
Preparation time
10 Mins
Cook time
40 Mins
Yield
4 Servings

Main Ingredients

1 1/2 litres chicken broth
1 cup long grain rice
1 carrot
100 g meat
80 g ginkgo nuts
16 pacific clams
5 fresh shiitake mushrooms
10 prawns
4 leaves of napa cabbage
4 fish maw pieces
FOR THE GARNISH:
ginger
spring onions

Instructions

  1. Wash rice and fill pot with chicken broth. Once it comes to a boil, reduce heat to a low simmer, leaving the lid partially opened.
  2. Every 10 minutes or so, use a soup ladle to gently scrap the bottom of the pan to loosen the rice grains that stick to the bottom every. Cook for about 30 minutes, or until the congee reaches the consistency desired.
  3. Add carrot, cabbage, fish maw, gingko and mushrooms. Simmer for about 5-10 minutes or until carrots softened.
  4. Add sliced meat and prawns. When the prawns are cooked, turn off the heat. Stir the pacific clams into the hot congee. Garnish with ginger and spring onions.
  5. Tip: Instead of cooking the congee on the stove top, you may also cook it using an electric rice cooker.

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