Conch Meat Congee

Improve your Eyesight with Conch Meat Congee

This conch meat congee has a fresh, tender flavor, and is full of vitamin A, protein, iron, and calcium. Conch meat has long been considered as magical in traditional Chinese food therapy. People believe it can clear heat, improve eyesight, heal the diaphragm and settle the stomach. It is suitable for those suffering from hemorrhoids and bloody stool, athlete’s foot, obesity, and high blood pressure, as well as alleviating the effects of a hangover.

Cantonese Kitchen Tips

The conch meat will cook when added to the simmering congee; there is no need to cook it for too long.

Ingredients

1 cup (200 grams) japonica rice
5 ¼ ounces (150 grams) conch meat
1 ounce (30 grams) reconstituted dried shiitake mushrooms
3/4 ounce (25 grams) winter bamboo shoots
chicken to your preference

Seasonings (all to taste)

salt
pepper
soup stock
stir-frying oil (such as groundnut oil or sesame oil)

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Wash the rice. Wash the conch meat and cut into thin slices.
Separately, wash the chicken, shiitake, and winter bamboo shoots and cut into slices.
Add soup stock to a pot as needed alongside the chicken, shiitake, winter bamboo shoots, and pepper. Bring to the boil for 10 minutes.
Add the rice and oil and reduce to a simmer until a congee is nearly formed.
Add the conch meat and cook briefly. Add salt, stir, and serve.