Creamy Mixed Seafood Congee Recipe

 Chinese Creamy Mixed Seafood Congee Recipe

Chinese creamy mixed seafood congee, also known as "Nai Shi Jin Hai Xian Zhou" , is a luxurious and comforting porridge dish that combines the silky texture of rice congee with a creamy base and an assortment of fresh seafood.
This version draws inspiration from Cantonese-style congee but incorporates a milky or creamy element, often achieved with evaporated milk or coconut milk for richness.
It's perfect for a hearty breakfast, brunch, or light dinner, serving about 4 people. The key to great congee is slow cooking to achieve a smooth, velvety consistency.IngredientsFor the Congee Base:

• 1 cup (200g) jasmine rice or short-grain rice (rinsed well)
• 8 cups (2 liters) chicken or seafood stock (homemade or store-bought; for a vegetarian option, use vegetable stock)
• 2 cups (500ml) water
• 1 thumb-sized piece of ginger, peeled and sliced
• 2 scallions (spring onions), white parts only (reserve greens for garnish)
• Salt, to taste (about 1 tsp)

For the Creamy Element:

• 1 cup (250ml) evaporated milk or full-fat coconut milk (for a dairy-free version)
• 1/2 cup (125ml) heavy cream (optional, for extra creaminess)

For the Seafood Mix (Shi Jin - Assorted):

• 200g fresh shrimp (prawns), peeled, deveined, and cut into bite-sized pieces
• 150g squid or calamari, cleaned and sliced into rings
• 150g scallops, cleaned and halved if large
• 100g white fish fillets (like cod or snapper), cut into small chunks
• 100g crab meat or imitation crab (optional, for added texture)
• 1/2 cup (100g) mixed shellfish like clams or mussels (scrubbed and debearded if fresh)

Seasonings and Garnishes:

• 2 tbsp soy sauce (light soy preferred)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• White pepper, to taste
• 2 eggs, lightly beaten (optional, for swirling into the congee)
• Fresh cilantro (coriander), chopped, for garnish
• Sliced scallions (green parts), for garnish
• Fried shallots or garlic (optional, for crunch)
• A dash of chili oil or sliced fresh chilies (optional, for heat)

Instructions

1. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too gummy. For an even smoother texture, soak the rice in water for 30 minutes, then drain.
2. Start the Congee Base: In a large pot or Dutch oven, combine the rinsed rice, chicken/seafood stock, water, sliced ginger, and white parts of the scallions. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover partially with a lid, and simmer for about 1 to 1.5 hours. Stir every 15-20 minutes. The rice should break down into a thick, porridge-like consistency. If it gets too thick, add more water or stock as needed. Season with salt midway through cooking.
3. Prepare the Seafood: While the congee simmers, prepare your seafood. Rinse all seafood under cold water and pat dry with paper towels. Marinate the shrimp, squid, scallops, and fish in a bowl with 1 tbsp soy sauce, a pinch of white pepper, and a dash of sesame oil for 10-15 minutes. This enhances flavor and tenderness. If using shellfish like clams or mussels, steam them separately in a small pot with a splash of water until they open (about 5 minutes), then remove from shells and set aside. Discard any that don't open.
4. Incorporate the Creamy Element: After the congee has cooked for about 1 hour and is creamy, stir in the evaporated milk (or coconut milk) and heavy cream if using. Simmer on low for another 10 minutes, stirring gently to combine. This adds a rich, milky flavor without curdling—keep the heat low to avoid separation.
5. Add the Seafood: Increase the heat slightly to a gentle simmer. Add the marinated seafood (shrimp, squid, scallops, fish, crab, and shellfish) to the pot. Stir gently and cook for 3-5 minutes until the seafood is just opaque and cooked through. Overcooking will make it tough, so watch closely—shrimp should curl and turn pink, while squid rings will firm up.
6. Season and Finish: Stir in the remaining soy sauce, oyster sauce, sesame oil, and white pepper to taste. If desired, slowly drizzle in the beaten eggs while stirring to create egg ribbons for added silkiness (similar to egg drop soup). Taste and adjust seasoning—add more salt or soy if needed. Remove the ginger slices and scallion whites if you prefer a smoother texture.
7. Serve: Ladle the hot congee into bowls. Garnish with chopped cilantro, sliced green scallions, fried shallots, and a drizzle of chili oil if you like spice. Serve immediately with optional sides like youtiao (Chinese fried dough sticks) or pickled vegetables for contrast.

Tips for Success

• Texture Variations: For a thicker congee, cook longer; for thinner, add more liquid. You can blend a portion of the congee with an immersion blender for extra creaminess.
• Make-Ahead: Congee base can be prepared in advance and refrigerated for up to 2 days. Reheat gently with added water, then add seafood fresh to avoid overcooking.
• Substitutions: If seafood allergies are a concern, replace with chicken, mushrooms, or vegetables. For a vegan version, use vegetable stock, plant-based milk, and tofu or mushrooms instead of seafood.
• Nutritional Notes: This dish is high in protein from the seafood and provides comforting carbs from the rice. Each serving is approximately 400-500 calories, depending on portions.
• Common Mistakes to Avoid: Don't boil the congee vigorously after adding milk, as it may split. Always use fresh seafood for the best flavor and safety.