Breakfast · Chinese · 10 min
Shrimp and Gai Lan Congee with Ginger-Scallion Oil
- Calories
- 451
- Protein
- 46g
- Carbs
- 49g
- Fat
- 11g
Ingredients
- 236.5 g Crustaceans, shrimp, raw, peeled and deveined
- 35.1 g JASMINE RICE THAI HOM MALI RICE, dry
- 140.5 g Broccoli, chinese (Gai Lan), sliced
- 6.0 g Oil, sesame, toasted
- 10.5 g Fresh ginger, minced
- 22.4 g Scallions, fresh, sliced
- 6.3 g Honey (for subtle sweet balance)
Method
- 01Rinse 50g of jasmine rice until the water runs clear. In a medium pot, combine the rice with 400ml of water and bring to a gentle boil.
- 02Reduce heat to a very low simmer and cover. Cook for 35-40 minutes, stirring occasionally, until the rice has broken down into a creamy, porridge-like consistency.
- 03While the congee simmers, blanch the sliced gai lan in boiling water for 60 seconds until bright green and just tender, then drain.
- 04In a small bowl, whisk together the sesame oil, minced ginger, sliced scallions, and honey to create a fragrant aromatic oil.
- 05Add the raw shrimp to the simmering congee and cook for 3-4 minutes until they turn opaque and pink.
- 06Fold the blanched gai lan into the pot just before serving to maintain its color.
- 07Ladle into a deep bowl, drizzle the ginger-scallion honey oil over the top, and serve immediately while piping hot and comforting.
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