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Ingredients
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Congee
Method
Congee
- 1
Rinse millet under cold water until the water runs clear. Drain. Soak fish maw in warm water for about 60 minutes or until rehydrated, then cut into bite-sized pieces. Prepare the seafood: Peel and devein shrimp, pat dry; wash scallops; cut white fish fillet into bite-sized pieces. Slice ginger and mince garlic.
- 2
- 3
Reduce heat to a simmer and cook the millet, stirring occasionally to prevent sticking, for 60–75 minutes, until the grains dissolve into a creamy, porridge-like consistency.
- 4
Add rehydrated fish maw pieces to the pot. Stir in Shaoxing wine and soy sauce, then simmer for 15–20 minutes to meld flavors and soften the fish maw.
- 5
Add white fish fillet pieces and shrimp. Simmer 5–7 minutes until the fish is just opaque and shrimp are pink and cooked through. Then add scallops and cook 2–3 minutes more until they are opaque and tender.
- 6
Season with salt and white pepper to taste. Drizzle sesame oil over the congee and stir. Just before serving, fold in chopped green onions for freshness.
- 7
Ladle the congee into bowls. Adjust seasoning with additional stock or salt if needed. Serve hot.