Sampan Congee 艇仔粥
We’ve been on a kind of congee kick lately and our latest is this fabulous queen of congees, the Sampan Congee Tang Jai Jook 艇仔粥, a creamy congee filled with delectable treasures from the sea and the land and then some.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 basic congee (click link for our recipe)
- 1/2 cup deep fried fish maw 炸魚肚
- 1 deep fried dough stick youtiao 油條
- 10.5 oz grass carp 鯇魚, 300g
- 2 tbsp slivered fresh ginger
- 4 tbsp shredded spring onion
- 4 tbsp dried squid 乾魷魚
- 1 cup cantonese roasted duck 烤鴨
- 4 tbsp fried peanuts
- 1 tsp dried shrimp roe 蝦籽
- 1 tbsp chopped cilantro (optional)
Instructions
- 1
Prepare the basic congee: Make the basic congee according to the recipe. It will take around 1 1/2 hours. You can make it the day before. Heat up to simmering while you prepare the congee ingredients. Adjust the thickness of congee to your preference by adding a bit of water.
- 2
Prepare the fish maw: Boil water in a small pot. Add the fish maw and let cook for a couple of mins until completely softened. Remove from water and, when cool enough to handle, squeeze the water out. Slice into 1/4 by 2 inch slices.
- 3
Prepare the fish: Rinse and then pat dry the grass carp. Slice the fish into 1/4 inch slices, removing any bones. (The bones will be large ones.) Take each slice, place down flat on cutting board and further slice in half horizontally from meat side towards skin side. Don't cut all the way through, leaving a bare 1/4 inch unsliced. Open the slice and lay out flat. Your thinly sliced fish is ready for the congee.
- 4
Prepare the aromatics: Slice the ginger into 1/8 by 2 inch matchsticks. Let soak in cool water for 5 mins. Slice spring onions to shreds. To make it easier you can use a shredder.
- 5
Prepare the other ingredients: Rehydrate dried squid if necessary. Slice squid to 1/4 by 2 inch matchsticks. Remove roasted duck meat from bones and then slice to the approx. same size matchsticks.
- 6
Combine ingredients and basic congee: Put out 4 nos of noodle bowls. Divide the sliced fish, ginger matchsticks and spring onion shreds equally into the bowls. Divide the sliced fish maw, sliced dried squid and sliced roast duck equally into the bowls. Scoop the very hot basic congee into the bowls and stir to mix ingredients evenly throughout.
- 7
Prepare youtiao: Separate the youtiao into two. You'll see that it rips apart easily into two long lengths. Slice into 1 inch pieces. If you want the youtiao to be more crispy toast for a min or two in the toaster oven.
- 8
Add toppings: Sprinkle with peanuts, shrimp roe, and cilantro (opt). Add a couple of youtiao on top of congee and serve the rest in a bowl for diners to serve themselves as they wish. Serve up some hot and deliciously comforting sampan congee. Enjoy!