Boat Noodle-Style 'Tingzai' Congee

艇仔粥

Boat Noodle-Style 'Tingzai' Congee — CantoneseGuangzhou home cooking.

Ingredients

• short-grain white rice
• raw shrimp, peeled and deveined
• white fish fillet (cod or tilapia), cut into 1 cm dice
• lean pork loin, very thin slices
• fresh ginger, finely grated
• scallions, finely chopped (green parts only)

Instructions

1. Rinse rice and soak in 800 ml (3⅓ cups) cold water for 30 minutes. Drain, reserving soaking water.
2. Bring reserved soaking water and rice to a rolling boil in a heavy pot. Reduce heat to low, cover partially, and simmer 35 minutes, stirring every 8 minutes.
3. While congee simmers, quickly sear shrimp, fish, and pork in a nonstick pan with 1 tsp oil over medium-high heat until just opaque (2–3 min). Remove and set aside.
4. Stir grated ginger into congee. Simmer 3 more minutes to infuse aroma. (Surface shimmers with tiny ginger specks and steam rises steadily)
5. Gently fold in seared proteins and half the scallions. Simmer 2 more minutes—do not overcook seafood.