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Eight treasures congee

By wiffy
1 February 2011 5:33 PM Updated 21 Jan 2014

Eight treasures congee

Photo: wiffy

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.

Recipe serves four
Preparation time:
10 minutes
Cooking tim:
20 minutes

1½  litres chicken broth
1 cup uncooked long grain rice
1 carrot, sliced thinly
100g thinly sliced meat 
80g ginkgo nuts (use vacuum-packed or canned types)
16 pacific clams
5 fresh shiitake mushrooms, stems removed and sliced thinly
10 prawns, shells and veins removed
4 leaves of napa cabbage , cut to small pieces
4 fish maw pieces, soaked in hot water to soften and cut to small pieces

For the garnish
finely shredded ginger
finely chopped spring onions

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.

Instead of cooking the congee on the stove top, you may also cook it using an electric rice cooker.



wiffy is the author of local food blog Noob Cook. Her blog is a collection of the successful recipes she has whipped up, and she hopes that by sharing them, she will spread the love for cooking.

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