Ingredients and Weight:
- Congee rice: 1 cup
- Chicken stock: 8 cups
- Ginger (sliced): 10 grams
- Garlic (minced): 10 grams
- Shiitake mushrooms (sliced): 50 grams
- Dried scallops (soaked and shredded): 10 grams
- Chicken (shredded): 50 grams
- Abalone (sliced): 50 grams
- Sea cucumber (sliced): 50 grams
- Quail eggs (hard-boiled): 8 pieces
- Green onions (chopped): 1 tablespoon
- Sesame oil: 1 teaspoon
- Salt and white pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the congee rice thoroughly.
- Combine the rice, chicken stock, ginger, and garlic in a large pot.
- Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the rice is tender and the congee is thick and creamy.
- Add the shiitake mushrooms, scallops, chicken, abalone, and sea cucumber to the pot and cook for another 1 hour.
- Season with salt and white pepper to taste.
- Top each serving with a hard-boiled quail egg, green onions, and a drizzle of sesame oil.
Nutritional Information:
- Calories: 250 per serving
- Fat: 5 grams
- Protein: 15 grams
- Carbohydrates: 40 grams
Dish Characteristics:
- Rich and creamy texture
- Savory and umami flavor
- Balanced nutrition with a variety of protein and vegetable sources
User Comments:
- "This congee was absolutely delicious! The combination of flavors was perfect, and the texture was so smooth and creamy." - Sarah
- "I've never had congee before, but this dish was amazing. It's so hearty and flavorful, and it's perfect for a cold day." - John
- "I'm a huge fan of Chinese food, and this congee was one of the best dishes I've ever had. It's definitely a must-try for anyone who loves Asian cuisine." - Mary
Special Precautions and Tips:
- If you can't find congee rice, you can use regular white rice, but it will have a slightly different texture.
- To make the congee even more flavorful, you can use a mixture of chicken stock and water.
- If you don't have hard-boiled quail eggs, you can use regular hard-boiled chicken eggs instead.
- Congee can be stored in the refrigerator for up to 3 days.
