Cooked white rice 200 g
Water 840 g
Dried scallop 16 g
Seasoning:
Salt 1/2 tsp
Bonito seasoning 1/2 tsp
White pepper 1/4 tsp
Other ingredients:
Frozen mixed vegetables 120 g
Meatballs 4
Small squid, half
Prawns 4
Clams 10
Sliced fish to taste
Fried shallots to taste
Yesterday’s rice from the fridge is the easiest thing to make congee with, and nothing goes to waste. Bring the water to the boil, add the rice, meatballs and dried scallop, and simmer gently for about 20 minutes until it goes from thin to properly thick. Stir in the seasoning.
Add the clams, purged of sand and rinsed.
Add the frozen mixed vegetables and cook briefly.
Add the sliced fish.
Add the seafood you blanched earlier — the squid, cut into pieces, and the prawns — bring back to the boil, then scatter over fried shallots to lift the sweetness of the seafood.
This makes about four or five bowls, and it is a very convenient way to cook.
Add another pinch of fried shallots once it is in the bowl. With Cheng Chi fried shallots it is hard to go wrong.