Ingredients:
For congee base
- 1/2 cup rice;
- 1 cups (240 ml) water;
- 1/4 teaspoon sea salt;
- 1/2 teaspoon vegetable oil;
- Soak for 1 hour, better overnight;
- 1 piece ginger, about 1 - 2 oz (30 - 60 g), peel, pound and roughly chop;
- 2 cups (480 ml) water.
For sampan congee
- 5 cooked frozen squid rings;
- 10 stripes rehydrated squids;
- 16 - 20 cooked frozen clams;
- 3 - 4 large cooked shrimps;
- 2 - 3 pieces cooked pork stomach, optional;
- 1 teaspoon liquid aminos/soy sauce;
- 1/2 teaspoon dark soy sauce;
- 1 tablespoon salty roasted peanuts;
- 1 tablespoon julienned ginger;
- 1 tablespoon sliced scallion;
- 10 slices Chinese fried dough;
- Sea salt, adjust to taste.
Recipe:
Serving for 4
For congee base
- Add soaked rice and chopped ginger to 2 cups of water in a large stock pot over medium high heat;
- Transfer to the crockpot when comes to a boil;
- Cook until rice break apart to congee, take about 4 hours, depend on your crockpot;
- Set aside.
For sampan congee
- Transfer plain congee to a medium size sauce pan/clay pot over medium heat;
- When it comes to a boil, add squid rings, dry squids, frozen clams, pork stomach (optional), shrimps and julienne ginger;
- Cook for 5 minutes, or when congee comes back to a boil;
- Spoon to a bowl;
- Top with Chinese fried dough and scallions, serve hot.