Abalone Seafood Congee

Steps

1. 1
   Rinse the white rice and cook it in an electric cooker with 3 cups of water until soft, creating a softer rice base that will speed up the congee-cooking process later.
2. 2
   Scrape the abalone surface with a cleaver to remove the dark parts and prevent discoloration. Pound gently with the back of a knife or a meat mallet to tenderize. Cut into slices or chunks according to preference.
3. 3
   Place the cut abalone in a rice cooker pot with approximately 600 ml of water. Fill the outer pot with about 90 ml of water and cook in the rice cooker until it switches off, then let it steam for another 15 minutes.
4. 4
   Place clams in 600 ml of cold water, cover, and heat until boiling so they open naturally. Remove the clams immediately once they open. Let the broth settle separately to allow sand and sediment to sink to the bottom.
5. 5
   Gently rinse the clam meat with the settled clam broth to remove any remaining sand. Pour off the clear broth from the top layer and discard the sediment at the bottom.
6. 6
   Peel the prawns and cut them into three pieces each for easy eating. Cut the squid into small bite-sized pieces. Rinse the dried scallops briefly with water only—do not soak, as this will lose the fragrance. Remove celery leaves and chop finely.
7. 7
   Combine 800 ml of water, 600 ml of abalone broth, 600 ml of clam broth, abalone pieces, cooked rice, and dried scallops in a pot. Bring to a simmer over medium-low heat.
8. 8
   Once the congee comes to a boil, add the prawns and squid. Stir occasionally while cooking until the seafood is fully cooked and the rice has completely broken down into a thick, silky consistency.
9. 9
   Season with salt and white pepper to taste; MSG is optional. Stir in the chopped celery just before serving.