Sha Guo Zhou (Chaozhou Seafood Claypot Congee)
Porridge and peanut butter!? Golden earthenware porridge melting crab flavor
Description
The king of late-night meals in Chaozhou, Guangdong. Congee boiled from raw rice in a clay pot (Sha Guo). Loaded with 'whole swimming crabs' and 'shrimp'. The ultimate secret ingredient is 'Peanut Butter (Hua Sheng Jiang)', which emulsifies the broth into a rich, golden seafood masterpiece.
Restaurants serving Sha Guo Zhou (Chaozhou Seafood Claypot Congee)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Raw rice
- Swimming crab
- Shrimp
- Peanut butter(Hua Sheng Jiang)
- Sesame paste(Zhi Ma Jiang)
- Ginger
- Coriander
Instructions
- [Authentic Recipe & Differences]
- (Rice Prep) Wash raw rice, coat with a dash of oil/salt, rest
- mins (helps grains burst).
- (Seafood) Chop fresh swimming crabs and butterfly shrimp.
- Boil massive water (or chicken broth) in a clay pot, add rice, boil on high.
- As rice expands, lower to medium, stirring constantly from the bottom to prevent burning.
- [The Ultimate Secret]: As the rice turns creamy, dissolve 'Peanut Butter' and 'Sesame Paste' with a little broth in a bowl, then pour into the clay pot. (This fuses with the crab umami, turning the soup milky and golden).
- Drop in crabs, shrimp, and julienned ginger. Boil for
- mins until seafood is cooked.
- Season with salt, white pepper, and Dong Cai (minced pickled radish). Garnish with cilantro and serve boiling in the pot.
Learn more Spice, substitutes, tips
Key spices
Peanut butter richness、Intense crab seafood broth
Substitutes at Japanese supermarkets
(Can make with JP crabs and unsweetened peanut butter)
Pairing
Oolong Tea / Fried Peanuts
Trivia
[Trivia] In Chaozhou, street stalls selling this clay pot congee pop up everywhere as the ultimate 'late-night finisher' after partying. While JP porridge is 'bland sick-food', this boasts the overwhelming calorie and umami profile of an 'ultra-rich seafood stew'.
Eating tips & etiquette
[Unique Eating] Ladle the furiously boiling congee from the clay pot into a small bowl. Suck the meat from the crab shells, then blow on the thick, golden congee—where roasted peanut aroma and seafood umami have perfectly fused—and eat.
Allergen
Crab, Shrimp, Peanuts, Sesame