Creamy Crab and Ginger Rice Porridge — Shanghainese Crab Congee
Silky rice congee slow-cooked with fresh crab, ginger, and Shaoxing wine until rich and deeply fragrant, a luxurious Shanghainese weekend brunch dish.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g jasmine rice and set aside. Clean crab, cut into pieces. Peel and julienne 25g fresh ginger. Finely slice 2 spring onion stalks. Roughly tear 10g coriander. Measure Shaoxing wine, soy sauce, sesame oil, white pepper, and salt.
Boil
Combine 1 litre stock and 300ml water in a large pot, bring to boil over high heat. Add rinsed rice, stir once, reduce to medium-low. Simmer 35–40 minutes, stirring every 10 minutes, until rice breaks down into thick silky congee.
Simmer
Add crab pieces, ginger, 2 tbsp Shaoxing wine, 1.5 tbsp soy sauce, and 0.5 tsp white pepper to congee. Stir gently, increase heat to medium. Cook 8–10 minutes until crab shells turn bright red and flesh turns opaque.
Finish
Remove from heat, stir in 1 tsp sesame oil and 0.25 tsp salt until fully combined and congee is silky.
Plate
Ladle congee into deep bowls, top each with spring onion, 20g crispy fried shallots, and coriander. Serve immediately while steaming.
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