Breakfast · Chinese · 10 min
Shrimp and Bok Choy Congee with Ginger-Soy Aromatics
- Calories
- 555
- Protein
- 42g
- Carbs
- 56g
- Fat
- 18g
Ingredients
- 140 g Jasmine rice
- 145 g Shrimp, raw
- 150 g Bok choy, regular
- 80 g Whole water chestnuts, sliced
- 17 g Sesame oil
- 25 g Dark soy sauce
Method
- 01Rinse 140g jasmine rice thoroughly. In a medium pot, combine rice with 700ml water. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 20-25 minutes until the rice has broken down into a creamy, porridge-like consistency.
- 02While the congee simmers, prepare the aromatics: finely julienne 10g of fresh ginger and thinly slice 2 scallions.
- 03Add the shrimp and sliced water chestnuts to the pot during the last 5 minutes of cooking. Stir until the shrimp are opaque and pink.
- 04Fold in the chopped bok choy, allowing it to wilt in the residual heat for 1 minute.
- 05Remove from heat and stir in the dark soy sauce and half of the sesame oil to season the base.
- 06Plate the congee in a deep bowl. Garnish with the fresh julienned ginger, scallions, and a final drizzle of the remaining sesame oil. Serve steaming hot.
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