Ingredients with Measurements:
- 1 cup of rice
- 6 cups of water
- 1 dried scallop
- 1 abalone
- 1 tablespoon of vegetable oil
- 1 tablespoon of ginger, minced
- 1 tablespoon of garlic, minced
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 1/4 teaspoon of white pepper
- 1 green onion, chopped
- 1 tablespoon of cilantro, chopped
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the rice and soak it in water for 30 minutes.
2. Rinse the dried scallop and abalone and soak them in water for 30 minutes.
3. In a pot, bring the 6 cups of water to a boil.
4. Add the soaked rice to the boiling water and stir.
5. Add the dried scallop and abalone to the pot.
6. Reduce the heat to low and let the congee simmer for 1 hour, stirring occasionally.
7. In a separate pan, heat the vegetable oil over medium heat.
8. Add the minced ginger and garlic to the pan and stir-fry for 1 minute.
9. Add the soy sauce, oyster sauce, salt, sugar, and white pepper to the pan and stir-fry for another minute.
10. Add the stir-fry sauce to the congee and stir.
11. Add the chopped green onion and cilantro to the congee and stir.
- Time:
Preparation time: 1 hour and 30 minutes
- Cooking time: 1 hour
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 3g
- Carbohydrates: 47g
- Protein: 7g
Substitutions for ingredients:
- Dried scallop can be substituted with dried shrimp.
- Abalone can be substituted with other seafood such as shrimp or crab.
Variations:
- Add sliced mushrooms to the congee.
- Add diced chicken to the congee.
- Add chopped vegetables such as carrots or celery to the congee.
Tips and tricks:
- Stir the congee occasionally to prevent it from sticking to the bottom of the pot.
- Soak the rice and seafood beforehand to reduce cooking time.
- Use a non-stick pot to prevent the congee from sticking.
Storage instructions:
- Store leftover congee in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the congee in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the congee in individual bowls.
- Garnish with chopped green onion and cilantro.
Garnishes:
- Chopped green onion and cilantro.
Pairings:
- Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the congee is too thick, add more water.
- If the congee is too thin, let it simmer for longer.
Food safety advice:
- Make sure to soak the rice and seafood beforehand to reduce cooking time and ensure they are fully cooked.
Food history:
- Laba congee is a traditional Chinese dish that is typically eaten during the Laba Festival, which falls on the eighth day of the twelfth lunar month.
Flavor profiles:
- Savory, umami, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese