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Seafood Congee (Tang Jai Jook)
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Prep Time:
15 minutes
Cook Time:
105 minutes
Total Time:
120 minutes
Delicious seafood congee with pork and calamari topped with unique ingredients for a flavorful twist.
Ingredients:
  • For the congee
  • 1/2 pound lean boneless pork shoulder, very thinly sliced
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons ground ginger
  • 2 teaspoons freshly ground white pepper
  • 1 cup jasmine rice
  • 10 cups water
  • 1/2 pound calamari strips
  • For garnish
  • 1 (2-inch) piece ginger, peeled and very thinly sliced
  • 3 green onions, thinly sliced
  • 1/4 cup roasted red skin peanuts, lightly salted
  • 2 youtiao, to serve, optional
Instructions:
  • Prepare the pork: Combine sliced pork, Shaoxing wine, salt, ground ginger, and white pepper in a bowl. Mix well, cover, and chill while preparing the congee.
  • Rinse the rice under cold water until it runs clear, then strain.
  • To prepare the congee, bring water to a rolling boil in a pot over high heat. Then, reduce heat to medium, add rinsed and drained rice, gently stir to distribute evenly, and partially cover with a lid to simmer on low. Let it cook without stirring for 1 1/2 hours until rice grains are no longer visible.
  • Combine pork and seafood, stirring occasionally until they are fully cooked in the congee. Add more water if desired for a thinner consistency. Stir in the salted pork and calamari, submerging them in the congee. Keep stirring to prevent sticking. Cook until the pork is no longer pink, for about 10-15 minutes. Season with salt to taste, if necessary.
  • To serve: Transfer the seafood congee to a bowl and top with sliced ginger, scallions, and red peanuts. Serve warm with youtiao. Share your rating below if you enjoyed the dish!

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