Ingredients:
- 1 ginger and scallion lobster from restaurant;
- 1/2 cup white rice;
- 3 cups (720 ml) water;
- 1/2 teaspoon vegetable oil;
- 1/4 teaspoon sea salt;
- 2 oz (60 g) ginger, pound and rough chop;
- 1 teaspoon thinly sliced scallion;
- 1/2 teaspoon sea salt, adjust for taste.
Recipe:
Serving for 4
- Make about 3 cups
- Soak rice in 1 cup (240 ml) water overnight with 1/2 teaspoon vegetable oil and 1/4 teaspoon sea salt;
- Add 2 cups water and soaked rice in a medium size soup pot over medium high heat;
- Add piece ginger when water comes to a boil;
- Turn to simmer for an hour or rice starts to break apart;
- Add ginger and scallion lobster;
- Cook for 2 minutes or it comes back to a boil;
- Spoon congee to a bowl;
- Top with sliced scallion, serve hot.