Ready or not, winter is arriving. Nothing can better warm and comfort my stomach than a bowl of well-cooked congee (rice soup). How about upgrade the plain congee to a more nutritious and full-flavored soup with vegetables and seafood? This celery shrimp congee is one of my most frequently cooked soup in winter. Here is how to make it:
- 1 cup white rice
- 5 cups water
- 1 cup peeled and deveined shrimp, chopped
- 2 cups chicken broth
- 2 stalks of celeries, minced
- 1 tsp pepper
- 1 tsp salt
- ¼ tsp Sesame oil
Boil the water and rice in a pot on high heat for 5 minutes and then reduce the heat and simmer for 30 minutes. Stir well every 5 minutes so the rice does not stick to the bottom of the pot.
Add chicken broth and continue simmer using low heat for about 15-20 minutes. Stir in shrimp and celery. Keep it in medium flame for about 6-8 minutes.
Add pepper and salt. Stir well. Then turn off heat and stir in sesame oil. Serve hot.