Omnivore's Cookbook · by Maggie Zhu★ 5.0 (10)
Seafood Congee
NUTRITION · PER SERVING180M COOK
CAL 7%·PRO 17%
CARBS 21G63% OF CAL
0G FIBER0G ADDED0G INTRINSIC21G OTHER0G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky rice porridge enriched with dried scallops and shrimp for deep umami flavor. The ultimate comforting, effortless dish.
mainchinesebowlshellfish🍲 stockpotdairy freegluten free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup (50 grams) dried scallop
- 1/3 cup (100 grams) rice
- 8 cup water
- 8 to 10 (100 grams) shrimp
- 1 teaspoon Shaoxing wine ((or Japanese sake))
- 1/2 teaspoon ginger (, minced)
- 3/8 teaspoon salt ((or to taste))
- 1/2 teaspoon sesame oil
- 2 tablespoons green onion (, chopped (green part))
At a glance
PER SERVING · TIME 180M
CAL 7%·PRO 17%
CARBS 21G63% OF CAL
0G FIBER0G ADDED0G INTRINSIC21G OTHER0G TOTAL SUGAR
FAT 1G7% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Cook
- 1h
- Sodium
- 293mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 45mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.