Shrimp Congee
Ingredients
• 1 cup rice
• 2 Liter water
• 10 small-sized shrimps or more if you wanted (divined and unshelled, I keep the tail)
• 1/2 cup minced greens (Bok Choy, Yu Choy etc)
• Pinch of salt to taste
• 1 piece of ginger, shredded
• Pinch of ground pepper
• Green onion, minced for garnish
• 1 tablespoon cooking wine
• 1/2 teaspoon cooking oil
Instructions
1. In a small bowl, marinate shrimp with 2-3 ginger shreds, cooking wine and ground pepper.
2. Soak the rice for around 30 minutes and then wash and drain. In a small bowl, marinade the rice with pinch of salt and cooking oil for 10 minutes.
3. In a large pot, bring enough water to boil and then add rice. Use lowest fire to simmer for around 40 minutes until the rice is broken and get a thick soup base.
4. Add ginger and minced greens and continue cooking for 1 minute.
5. Add shrimp in; Turn off immediately the fire until the shrimp becomes red.
6. Garnish with green onion and serve hot with small side dishes like cucumber salad, pickles or fried shallot.
Notes
If you want the rice soup to be thicker, simmer for a longer time. For a thin soup base, slightly add more water.