A while ago I’ve made a personal promise to some of you that I would do some congee recipes as an extension of 100% effective Asian weight loss tips introduced in my mini-book (sign up to receive it immediately). Through that chapter, I expanded many’s understanding on the merits of rice with the following facts: 1) high water content of cooked rice which makes it very low in calories yet much more filling compared to other starchy carbs, and 2) various ways to transform rice into diverse and nutritious meals, especially hundreds of kinds of congees which people happily eat while losing weight.
The benefits of congee are multifold. Rice, while being cooked into congee, is heavily diluted and inflated by water – for instance, if you start out with 1 cup of rice, it will create a gallon of congee with rich ingredients that you can eat for days (as I will show you in this recipe), while the size does not have any impact on its calorie content. Also, usually 1/5 of the portion size can make you completely full, and it lasts (my husband usually eats 2/3 cups of raw rice at each meal, yet he’s completely filled by the congee of this size). In the meantime, rice is cooked along with other ingredients (seafood, meat, veggies etc), and all flavors and nutrients mix to enrich every spoonful, this means only minimal artificial seasoning is needed, and you are eating food in its most natural and fresh state. Also, cooking congee only involves a few simple steps, and is very suitable for bulk cooking if you need the next few days’ lunch/dinner ready all at once or have a large family to love and feed.
Now you understand why I have to do the congee recipes for you (I’m glad I’m doing it), and why it is worth 60 minutes to prepare.
- 1 cup rice (long-grain)
- 100g scallops
- 1 chopped cod fillet
- 100g shrimp (fresh or frozen are both good)
- Cilantro (depending on personal preference, I use 1/3 cup of chopped)
- 4 tablespoons of chopped ginger or thin sliced ginger of the same size
- 2/3 cups of cooking wine
- 4 tablespoons of salt
- 1 1/3 gallon of water
Step 1 (5 minutes). Turn the stove on HIGH, cook rice with 1 1/3 gallon of water and 1 tablespoon of chopped ginger (or ginger slices). In the meantime, mix all seafood ingredients in a large bowl, then season the mixture with cilantro, cooking wine and the remaining 3 tablespoons of ginger.
Step 2 (40 minutes). Once the water in the rice pot hits the boiling point, turn the stove from HIGH to MEDIUM and leave the pot slightly opened. Keep cooking for about 25-30 minutes until the rice turns very soft and its soup sticky (as seen below).
Step 3 (10 minutes). Turn the stove to LOW. Add the seasoned shrimp, fish, chopped cilantro and salt into the rice pot, gently stir the mixture, let it sit for 10 minutes. Do not add the scallops yet as they shrink to quickly!
Step 4 (3 minutes). Add the scallops into the pot, gently stir the mixture again, then let it sit for 3 minutes.
You have it ready!
Portion size and calories: 1 cup of rice and all these ingredients have really given a entire pot (more than 1 gallon) of congee that my husband and I are probably going to eat for 2 days. This is a 6-people size, which is made of 1 cup of raw rice (675 cal), 1 cod fillet (185 cal) , 100g shrimp (100 cal) and 100g scallops (111 cal). The total calories is 1071, and for each person, it’s 178.5 per serving, which already fills my 7″ x 4″ bowl.
Once I’ve finished the seafood congee in 2-3 days, I’lI introduce to you another type of congee that I love — beef and spinach congee. It’s the same tasty, nutritious and filling as this one, stay tuned!