Dried Shrimp, Squid and Mushroom Congee

Ingredients

• 1 ¾ ounces (50 grams) dried squid
• 1 ¾ ounces (50 grams) dried mushrooms
• 1 ¾ ounces (50 grams) dried shrimp
• 1/2 cup (100 grams) rice

Seasonings

• salt
• cooking oil
• scallions to taste (all to taste)
• 3/4 cup (200 milliliters) chicken broth

Cooking Directions

1. After soaking the dried squid, remove it from the water, tear off the head and outer outer membranes, remove the bones, wash, and cut into shreds.


2. Soak the dried shrimp in warm water for 1 hour, then cut off the outer shell. After soaking the dried mushroom, cut into shreds.


3. Pour a small amount of cooking oil into a pot, heat it, then fry the mushrooms until fragrant. Add the shrimp and squid and stir fry until fragrant, then remove them all with a ladle.


4. Wash the rice, place in a pot, and add the appropriate amount of water. Bring to the boil, then turn to a medium-low heat until the rice begins to break down.


5. Add the fried squid, shrimp, and mushroom to the congee. Pour in the chicken stock, stir, and continue to cook for 30 minutes. Add salt to taste and scatter over scallions.


6. Tip: Dried shredded squid and dried shrimp will already contain salt, so taste the congee before adding salt according to your preferences.