Description
This seafood porridge is my ode to Tai O. Lots of opportunity to add umami and to customize it to make it your own.
Ingredients
Scale
- 1 cup of jasmine rice
- 1.5-inch knob of ginger, cut into matchsticks
- Filtered water
- 1 pound of seafood mix, defrosted, pat dry
- Salt
- White pepper
- 1/4 cup dried scallops, soaked and rehydrated in 1 cup of filtered water, shredded (optional)
- Chicken broth (optional)
- Optional seasonings: white pepper, sesame oil
- Optional toppings: chopped green onion, chopped cilantro, slivered ginger, pork floss (肉鬆), roasted peanuts, Chinese fried dough (油條)
Instructions
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Prepare the rice for simmering. Bring 11 cups of filtered water to a boil in a large stock pot. Add the jasmine rice, ginger and dried scallops (if using) into the pot and stir so nothing sits on the bottom of the pot. Lower the heat to medium low so the water gently simmers continuously. Leave the lid partially open and stir occasionally.
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Prepare the seafood. Lightly season the seafood with salt and pepper. Set aside.
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Add the seafood. When the porridge appears 90% the consistency you like (mine is around 80 minutes), add the seafood into the porridge. Stir to combine. Allow the seafood to cook as the porridge also finishes to your desired consistency.
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Season and eat. When you’re ready to eat, scoop some porridge into a bowl and give it a taste. Salt accordingly. Add any additional seasonings and toppings, then enjoy! Careful, it’s hot!
Notes
Begin the boil with 11 cups of liquid. You can add extra flavor to your porridge by substituting a few cups of water with broth. Boost the umami level by replacing more water with the dried scallop soaking water.