Prepare Rice: Wash the rice thoroughly. In a bowl, mix the washed rice with salt and cooking oil. Let it sit for at least 30 minutes, or ideally, overnight in the refrigerator (this helps achieve a smoother congee texture).
Cook Congee Base: Bring water or stock to a rolling boil in a large pot. Add the seasoned rice. Return to a boil, then reduce heat to low, cover, and simmer for 60-70 minutes, stirring occasionally to prevent sticking. The congee should be thick and creamy, with rice grains fully broken down. Add more hot water if it gets too thick.
Prepare Seafood: While the congee is cooking, prepare the seafood. Marinate the thinly sliced fish, prawns, and squid with Shaoxing wine, cornstarch, white pepper, and salt. If using, rehydrate dried scallops in warm water for 20 minutes, then shred.
Prepare Garnishes: Dice the preserved egg. Finely chop the spring onion. Thinly shred the lettuce. Julienne the ginger. Cut the youtiao into small pieces.
Assemble Congee: Once the congee base is ready, bring it to a gentle simmer. Add the marinated seafood (fish, prawns, squid) and shredded dried scallops (if using) into the hot congee. Cook for 2-3 minutes, stirring gently, until the seafood is just cooked through. Be careful not to overcook.
Serve: Ladle the hot Sampan Style Congee into individual bowls. Garnish generously with diced preserved egg, shredded lettuce, julienned ginger, chopped spring onion, crispy peanuts, and youtiao pieces. Drizzle with sesame oil and white pepper. Serve immediately, with light soy sauce on the side if desired.
Cook this in the app — save it & get tonight’s menu
Get the app
