Ingredients
- 250g abalone
- 250g shrimp
- rice
- ginger
- sesame oil
- salt
- white pepper powder
Directions
Tips
- Cut shrimp and abalone into small pieces enable ingredients to spread its flavor and taste. In many restaurants, chefs won’t do that since they need to let you see the abalone and shrimp to maintain a good appearance instead of taste.
- If you like soft congee, you can use a pressure cooker to boil the rice for 1-2 hours.
Steps
1 Done 15 minutes | Use a toothbrush to clean abalone. Add water to a skillet, bring to a boil. Blanch abalone for 5 seconds. Remove from heat. Use a knife to separate abalone and shell. Remove and discard the green part (its viscera). Dice into pieces. Peel shrimp and remove the sand vein. |
2 Done 5 minutes | Cut the shrimp into small pieces. This enables shrimp to spread flavor to the soup. |
3 Done 5 minutes | Boil rice in the pot. After boiling, drizzle sesame oil on the top. Then add ginger strips. |
4 Done 5 minutes | Add diced abalone and shrimp. |
5 Done 40 minutes | Simmer over low heat for 30 minutes. Season with salt and white pepper powder. Allow cooling. Serve. |
