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Seafood Congee

Soups and Congees

Seafood Congee
2 cups cooked long grain rice
3 cups chicken stock
10 shrimp, peeled, veins removed, shells and veins discarded
10 clams, shells discarded, liquid reserved, soaked in warm water for fifteen minutes
10 oysters, shells discarded, liquid reserved
1 small cuttlefish, cut into small pieces, their undersides scored
1 four to six-inch piece of any white fish, its skin, scales, and bones discarded, the fish thinly sliced
1 teaspoon coarse salt
2 Tablespoons Shao Xing or another Chinese rice wine
5 sliced fish ginger, peel discarded, ginger minced
1 garlic shoot, minced
1 Tablespoon sesame oil
2 Tablespoons cilantro or Chinese celery, minced
1. Boil eight cups of water or fish or goose stock. Add liquid reserved from opening the shell fish with the chicken and/or goose stock, and put these and the rice in a large three-quart or larger glass or heat-proof ceramic bowl.
2. Add the shellfish items, the cuttlefish and fish pieces, and the wine, ginger, and half the minced pieces of the garlic shoot. Set the microwave on high, and cook this for four minutes, then stir it and again cook it on high, this time for five minutes. Next, remove the container and its contents and add the rest of the garlic shoot, the sesame oil, and the minced cilantro or Chinese celery, and serve.

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