Congee with Chestnut Mushrooms and Squid
Dried or Fresh Squid?
When used in soup, congee or stir-fry, dried squid has a superior taste to fresh squid, so be sure to use dried squid and chestnut mushrooms for this congee recipe to reach its full-flavored potential. In Guangdong, squid is commonly hung on strings to dry out in the sun before being used for cooking.
Enhanced Nutrition
Congee with chestnut mushrooms and squid has many health benefits that enrich the blood and promote healthy digestion and spleen function, and can especially help those suffering from osteoporosis, iron-deficiency or abnormal menstruation.
Secrets from the Cantonese Kitchen
The dried squid used in many Chinese dishes can be either oval-shaped (sun-dried cuttlefish) or long and thin-shaped, with the former typically preferred over the latter. No matter which kind – whether brightly colored or white, bumpy or smooth, with clear or with reddish meat – the most important factor to consider is the flavor of the squid after being dried out.
Ingredients
- 1 squid, dried
- 1/4 cup (30 grams) chestnut mushrooms
- 1 cup (200 grams) rice
Seasonings
- salt to taste
- chicken stock, as needed
- pepper to taste
- ginger to taste
- sesame oil, as needed
- coriander to taste
Cooking Directions
- Mix 6 cups (1500 milliliters) of water and 5 teaspoons (30 grams) of salt together into a pot. Soak the squid in this salt-water mixture for 1~2 hours. When finished soaking, pull out the squid and cut off its head and tentacles; also separate its outer membrane and cartilage. Wash the remaining meat and cut into thin strips.
- Wash and rinse the rice, and place into a water-filled pot to soak for 30 minutes.
- Soak the chestnut mushrooms and cut into pieces. Peel and shred the ginger. Wash and grind up the coriander.
- Place the rice along with its soaking water, the chestnut mushrooms, squid, and ginger into a pot, and bring to boil under high heat. Turn to low heat and cook for an additional 40 minutes.
- Add salt, chicken stock, and pepper to taste. Drizzle sesame oil and sprinkle coriander leaf as desired.