Name: Seafood Congee (Tang Jai Jook)
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: For the congee -; 1/2 pound lean boneless pork shoulder, very thinly sliced -; 1 tablespoon Shaoxing wine -; 1 tablespoon kosher salt, plus more to taste -; 2 teaspoons ground ginger -; 2 teaspoons freshly ground white pepper -; 1 cup jasmine rice -; 10 cups water -; 1/2 pound calamari strips -; For garnish -; 1 (2-inch) piece ginger, peeled and very thinly sliced -; 3 green onions, thinly sliced -; 1/4 cup roasted red skin peanuts, lightly salted -; 2 youtiao, to serve, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Seafood Congee (Tang Jai Jook)

1. For the congee -

2. 1/2 pound lean boneless pork shoulder, very thinly sliced -

3. 1 tablespoon Shaoxing wine -

4. 1 tablespoon kosher salt, plus more to taste -

5. 2 teaspoons ground ginger -

6. 2 teaspoons freshly ground white pepper -

7. 1 cup jasmine rice -

8. 10 cups water -

9. 1/2 pound calamari strips -

10. For garnish -

11. 1 (2-inch) piece ginger, peeled and very thinly sliced -

12. 3 green onions, thinly sliced -

13. 1/4 cup roasted red skin peanuts, lightly salted -

14. 2 youtiao, to serve, optional -

How to cook deliciously - Seafood Congee (Tang Jai Jook)

1. Stage

Season the pork: Add the sliced pork, Shaoxing wine, salt, ground ginger, and white pepper to a medium bowl and stir to combine. Cover and refrigerate until the congee is ready.

2. Stage

Prepare the rice: Wash and rinse the rice with cold water until the water runs clear. Strain.

3. Stage

Cook the congee: Add the water to a pot over high heat and bring to a rolling boil. Lower the heat to medium and add the rinsed and drained rice. With a spatula or wooden spoon, give the rice a gentle stir so it is evenly distributed in the pot. Place the lid slightly ajar on top of the pot and adjust the heat to maintain a low simmer. Cook the congee, without stirring, until the outline of the grains of rice is no longer visible, 1 1/2 hours.

4. Stage

Add the pork and seafood and cook: Remove the lid and gently stir the congee. If desired, you can add additional water for a looser consistency. Add the salted pork and calamari strips. Stir to submerge them in the congee. Stir frequently to prevent the protein from sticking to the pot. Cook until the pork is no longer pink, another 10 to 15 minutes. Add salt to taste, if needed.

5. Stage

Garnish and serve: Add the seafood congee to a bowl and garnish with the sliced ginger, scallion, and red peanuts. Serve warm with youtiao. Love the recipe? Leave us stars below!