Seafood Claypot Congee

Prepare all ingredients and let's get started!

Sear the seafood in the pot until 80% cooked. This helps lock the savory seafood aroma into the pot.

Remove the seafood and set aside. Add 400g of rice and the Shantou scallop soup base to the pot.

Bring to a boil, then reduce to low heat and simmer for approximately 10–15 minutes.

Add the seafood back in and cook for about 2–3 minutes.

Season to taste, then garnish with Chinese celery and chopped scallions.

Serve and enjoy!