Ingredients
Units
Scale
- 1 cup raw jasmine or japonica rice
- 8 cups of water or chicken stock
- 2 spring onions
- 1 1/2 tablespoon ginger
- 1 1/2 tablespoon gluten-free tamari soy sauce or oyster sauce (optional)
- 1 1/2 tablespoon garlic
- 6 ounces of frozen seafood (such as shrimp, squid, scallops)
- 6 ounces boneless chicken (or any protein of your choice)
- White pepper
- Salt
Instructions
- Rinse the rice if it isn’t pre-washed about 2-3 times.
- If you’ll be using scallops, soak them in warm water for about 30 seconds then wash and break them into smaller bits with your hands.
- Rinse and cut the boneless chicken into smaller bits you’d like.
- Peel, wash, and mince the garlic and ginger then chop the spring onions into tiny bits.
- Add 8 cups of water or cooking stock (vegetable or chicken stock), 1½ tablespoon minced ginger, 1½ tablespoon minced garlic, 1½ tablespoon oyster sauce to the rice cooker, close the lid, and turn it on.
- Leave it for about 25 minutes and check back when the time is up, if the consistency is too watery leave it in for about 4 minutes more.
- If after 4 minutes the consistency is still watery leave it in for an additional 3 minutes but if the consistency is creamy and what you like then you can add the salt and white pepper to taste. Stir well and serve.
- Garnish the rice congee with the chopped spring onion or any other ingredient you want.