Mixed Seafood Congee

Deselect All

4 dried shiitake mushrooms

1 cup boiling water

2 tablespoons vegetable oil

1/2-inch piece fresh ginger, peeled and grated

2 shallots, peeled and finely chopped  

4 ounces squid, bodies cut into rings

8 littleneck clams, cleaned

8 mussels, cleaned and de-bearded

4 jumbo shrimp, peeled and deveined

3 cups cooked jasmine rice

3 to 4 cups vegetable stock

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon light soy sauce

Sea salt

Freshly ground white pepper 

3 baby bok choy, cut in half through the stem and sliced, stems and leaves separated

One 8-ounce can bamboo shoots

1 handful fresh cilantro, stems left whole and leaves chopped