Ingredients

2 smalls inches worth of fresh ginger (cut into slices, leave ½ inch unchopped)
2 stalks green onions, sliced
1 tablespoon Mirin
6 tablespoons of Chinese rice wine
1 teaspoon salt
Dash of sesame oil
Soy sauce (to taste)
10 tiger prawns (shell-on, heads-on is even better if you feel so inclined)
10 cups of water (you can substitute 2 cups of water with chicken or fish stock)
White pepper (to taste)
1/2 cup of white rice (soaked for 30 minutes to 1 hour)

Cooking Instructions

First, wash the rice accordingly and soak for at least 30 minutes - this step is to ensure a smoother consistency for the congee.Meanwhile, marinate the prawns.Boil the soaked rice together with the water/broth and unchopped ginger in a large pot, once brought to a boil, turn the heat lower to medium low and let boil until it reaches congee consistency. There is really no hard and fast rule for the consistency of the congee, it really depends on personal preferences, add more or less rice according to desire.Once you have achieved the consistency you desire, drop the marinated prawns in and watch closely.I only boiled the prawns for about 2-3 minutes to ensure that they didn't get overcooked - remember that the prawns will continue to 'cook' in the hot congee even after the heat is turned off.Ladle into individual bowls, and add as much green onions, ginger as you like - add dashes of soy, sesame oil and white pepper to your liking. Congee to me is best served piping, tongue-burningly hot!
INGREDIENTS:
EQUIPMENT:
Length: 33 minutes