Mud Crab Congee

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Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in

By Peter Gilmore

Published 2010

  • About

This dish is a textural treat. It differs from the traditional Chinese congee in the use of a Japanese crushed glutinous (or sticky) rice called ‘domyojiko’, which gives a denser, stickier consistency than regular long-grain rice. The rice is then topped with a light, slightly thickened broth containing the sweet juicy crabmeat, creating a wonderful combination of textures.