Chaozhou seafood congee with shrimp and oysters

Rinse the rice two or three times to remove some starch, drain, and put in a metal pot.

Add 10 cups water, 12 dried scallops and 4 slices Da To Cai.

Cover and bring to a boil over a medium-high flame; drop in a small light metal spoon to cut the froth and stop it overflowing.

Turn the heat to low, cover and cook about 20 minutes, until the grains have lost much of their structure but stay separate and the liquid is starchy with some body.

Toss the oysters with a teaspoon of salt, a tablespoon of cornstarch and a cup or so of water; let sit five to ten minutes, drain, rinse extremely thoroughly and transfer to a strainer.

Cut the shrimp shell-on in half lengthwise with a paring knife: whiskers off, cut in behind the head, down through the back angled slightly downward, then through the head. Rinse out the blood.

Pour the congee base into a clay pot, removing the preserved vegetable and the spoon; bring to a boil over medium-high heat, covered.

At a light boil add the julienned ginger and two teaspoons salt; add the shrimp, cook about a minute, then the oysters for about 30 seconds.

Mix half a tablespoon sesame paste with a tablespoon or two of hot boiled water until smooth and stir into the congee.

Serve in bowls with a dollop of yellow soy bean paste, minced Chinese celery and chopped cilantro.