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Ingredients
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Congee
Method
Congee
- 1
Prepare the crab: rinse the Dungeness crab, crack into pieces, and reserve the meat. Set shells aside for stock.
- 2
Rinse Jasmine rice until the water runs clear and drain.
- 3
In a large pot, simmer the crab shells with 8 cups of water and the ginger slices to make a flavorful stock, about 25-35 minutes.
- 4
Strain the stock and return the liquid to the pot; discard the shells.
- 5
Add the rinsed rice to the stock and simmer gently, stirring occasionally, until the congee reaches a creamy, porridge-like consistency (45-60 minutes).
- 6
Stir in the garlic and continue to simmer for another 5 minutes to infuse.
- 7
Season with salt to taste.
- 8
Finish with white pepper to taste.
- 9
Add the crab meat back into the congee, fold in chopped green onions, and drizzle sesame oil just before serving. Taste and adjust seasoning as needed.