How to Make a Delicious Chicken Broth Seafood Congee at Home?

Q: Can I replace silver cod fish with another type of fish in this recipe?
A: Yes, you can use other types of firm, white fish as a substitute for silver cod in this congee.

Q: Is it necessary to use a sand pot for making the congee?
A: While a sand pot helps in evenly distributing heat for a smoother congee, you can also use a regular pot if a sand pot is not available.

Chicken Broth Seafood Congee

Notes

Ingredients:

1 small bowl of rice
1 piece of silver cod fish
50 grams of shrimp
1 green tomato
1 carrot
1 bunch of greens
1 piece of ginger
3 grams of salt
1 spoonful of lard
500 grams of water
1 spoonful of Taitai mushroom-flavored fresh chicken broth seasoning

Instructions:

Prepare the ingredients.
Rinse the silver cod fish, pat dry with kitchen paper, and cut into small pieces.
Wash the rice thoroughly and put it in a clay pot with water.
Bring to a boil over high heat, then simmer on low heat for 40 minutes.
Heat a pan and add lard.
Add ginger and sauté until fragrant.
Remove the ginger.
Add the shrimp.
Add the silver cod fish.
Add the green tomato.
Add the carrot and stir-fry evenly.
Add the Taitai mushroom-flavored fresh chicken broth seasoning.
Stir-fry evenly, add a little water, and simmer until flavors are well combined, then turn off the heat.
Add the prepared rice porridge.
Pour the stir-fried seafood into the clay pot and mix well.
Add salt and cook for 15 minutes.
Add the greens.
Stir well and cook for another 3 minutes before turning off the heat.
Your delicious Chicken Broth Seafood Congee is ready to be served hot!