Hey food lovers! If there’s one dish that instantly wraps you up in a warm hug on a chilly morning or when you’re feeling under the weather, it has to be congee. This isn’t just plain rice porridge; we’re leveling up today with a luxurious, savory Chinese Shrimp & Seafood Congee. It’s packed with flavorful broth, tender shrimp, and delicate seafood that makes every spoonful feel like a treat. Forget watery leftovers—this recipe delivers that coveted velvety texture and deep umami flavor. Ready to dive in? Let’s get cooking!
Quick Facts
Prep time: 20 minutes
Cooking time: 1 hour 15 minutes
Total time: 1 hour 35 minutes (includes soaking time for the rice)
Serving size: 4 generous bowls
Why You’ll Love This Recipe
This congee is special because it skips the usual water-only base and uses homemade or high-quality chicken stock for incredible depth. The seafood is added right at the end so it stays perfectly tender, not rubbery. Plus, once you master the basic technique, you can customize it endlessly! It’s naturally gluten-free (if you stick to pure rice) and incredibly easy to digest, making it true soul food.
Ingredients You’ll Need
For the Congee Base:
- 1 cup medium-grain white rice (Jasmine or short-grain works best)
- 8 cups high-quality chicken or vegetable stock (low sodium preferred)
- 1 tablespoon fresh ginger, thinly sliced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon white pepper
For the Seafood:
- 8 ounces raw shrimp, peeled and deveined, cut into bite-sized pieces
- 4 ounces firm white fish fillet (like cod or sole), cut into 1-inch pieces
- 4 ounces squid or calamari rings (optional, but delicious!)
- 1 tablespoon Shaoxing rice wine (or dry sherry)
For the Seafood Marinade (Velveting):
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- Pinch of salt
For Garnish & Finishing:
- 2 tablespoons soy sauce (or light soy sauce)
- 1 tablespoon sesame oil
- 2 scallions, thinly sliced
- Handful of fresh cilantro, chopped
- Crispy fried shallots (store-bought or homemade)
Step-by-Step Instructions
Step 1: Preparing the Rice
First things first, we need to prep the rice for that signature creamy texture. Rinse the rice under cold water until the water runs mostly clear. Then, soak the rinsed rice in about 2 cups of clean water for at least 30 minutes. This helps the grains break down faster later. Drain well after soaking.
Step 2: Starting the Congee Base
In a large, heavy-bottomed pot or Dutch oven, combine the drained rice, the 8 cups of stock, and the sliced ginger. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent the rice from sticking to the bottom.
Step 3: The Slow Simmer
Once boiling, reduce the heat immediately to the lowest possible setting—you want a gentle, lazy simmer. Cover the pot partially (leaving a slight gap for steam to escape). Let it simmer for about 60 to 75 minutes. Stir every 15-20 minutes. The goal is for the rice grains to completely break down into a thick, creamy porridge. If it gets too thick, add a splash more hot stock or water.
Step 4: Marinating the Seafood
While the congee simmers, prepare your seafood. In a small bowl, combine the shrimp, fish pieces, and squid (if using). Add the Shaoxing wine, cornstarch, sesame oil, and a pinch of salt. Toss gently to coat. This quick marinade, known as ‘velveting,’ keeps the seafood moist and tender.
Step 5: Flavoring and Seasoning the Porridge
After about 60 minutes, the congee should look thick and homogenous. Remove the large pieces of ginger. Stir in the salt and white pepper. Taste the base—it should be flavorful, but remember we are adding salty garnishes later.
Step 6: Cooking the Seafood
Increase the heat slightly back to a gentle simmer. Add the marinated seafood mixture to the simmering congee. Stir carefully. Cook for only 3 to 5 minutes, or until the shrimp turn pink and opaque and the fish is cooked through. Be careful not to overcook!
Step 7: Finishing Touches
Turn off the heat. Stir in the 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for that classic aroma.
Serving Suggestions
Ladle the hot congee into deep bowls. The beauty of congee is the customizable toppings! Sprinkle generously with sliced scallions and fresh cilantro. Don’t skip the crispy fried shallots—they add an essential crunch and savory flavor contrast. Serve immediately while piping hot.
Tips for Customization & Variations
- Protein Swap: If you’re not a fan of mixed seafood, this base is perfect for shredded chicken congee (add cooked, shredded chicken along with the marinade in Step 6) or even century egg and lean pork congee.
- Make it Richer: For an even deeper flavor, use clam juice or fish stock instead of chicken stock.
- Spice it Up: A few drops of chili oil or some finely chopped bird’s eye chilies sprinkled on top can add a nice kick.
- Ginger Power: If you love ginger, slice an extra piece and simmer it right in the broth, removing it just before serving.
Estimated Nutritional Information (Per Serving)
Note: This is a rough estimate and will vary based on the exact type and amount of seafood used.
Calories: Approx. 350-400 kcal
Protein: Approx. 25-30g
Carbohydrates: Approx. 45-50g
Fat: Approx. 5-8g
Frequently Asked Questions (FAQs)
Q1: Can I make this ahead of time?
A: Yes! Congee thickens considerably upon cooling. You can cook the base (Steps 1-3) a day ahead. Store it in the fridge. When reheating, add plenty of water or stock (about 1 cup per serving) and bring it back to a gentle simmer until the right consistency is reached, then proceed with Steps 4-7.
Q2: Why is my congee watery and not creamy?
A: The key to creaminess is low and slow cooking time and stirring! If your rice hasn’t broken down, you likely rushed the simmer. Ensure your heat is very low, and you’ve cooked it for at least 60 minutes. Also, using a short-grain or medium-grain rice is better than long-grain basmati for this texture.
Q3: Can I use dried scallops or shrimp instead of fresh?
A: Absolutely! Dried scallops (conpoy) add incredible depth. Soak 4-5 dried scallops in warm water for 30 minutes, then shred them and add them to the stock in Step 2. You can also use dried shrimp; soak them, mince them, and add them with the fresh seafood in Step 6.
