Chili Lobster Congee with Harbin Miso Broth

By Roy Yamaguchi, Author,Roy’s Fish and Seafood: Recipes from the Pacific Rim

Serves 4

Chicken Broth
5 chicken bones
1 cup carrots, chopped
1 cup onions, chopped
1 cup celery, chopped
1/2 cup ginger, chopped
1/2 cup lemongrass, chopped
1/2 cilantro, chopped
1/2 cup green onions, chopped
1 gallon water

Rice
1 cup Japanese White Rice
2 1/2 cups chicken broth

Congee Stock
1/4 cup Korean Miso
1/4 cup Saikyo Miso
5 lobster heads
1/2 cup lemongrass, chopped
1 cup cilantro, chopped
1/2 cup green onion, chopped
1/2 cup ginger, peeled and chopped
2 carrots, peeled and chopped
2 celery stalk, chopped
1 onion, peeled and chopped
3 tomatoes, chopped
1 gallon of water
2 bottles Harbin beer

Lobster Chili
1 Maine lobster, meat from a 1 1/2 lb lobster
1 tablespoon ginger, grated
4 pieces of garlic, grated
1 tablespoon green onion, thinly sliced
1/2 egg lightly beaten
1/2 tablespoon cornstarch
1 tablespoon soy sauce
1/2 tablespoon Sambal
1 tablespoon mirin

Garnish
8 spinich leaves
4 large cilanro sprig
1 teaspoon ginger, hair thin julienned

Final Rice Preparation
1 1/2 cup cooked rice
1 tablespoon green onion, thinly sliced rounds
1/8 cup dried yuba, julienned
1/8 cup edamame peeled
4 large shiitake mushrooms, sliced
1/4 cup enoki mushrooms
1/8 cup chinese lop chong sausage,diced
1/8 cup char-sui, diced
4 cups congee stock
Harbin Beer

Chicken Broth
Combine all the ingredients in a soup pot and simmer slowly and reduce down to about a qt. Strain, skim off fat and reserve.

Rice
Rinse the rice under cold water untill the water turns clear. Strain and pulverize the rice in a food processor to about half its size.Place the rice and chicken broth into a soup pot and slowly cook the rice but stirring it periodicly until the rice is cooked thru and reserve.
Note : If the rice has absorbed all the broth while cooking continue to add more broth. Do not worry if the rice has not absorbed all the stock. This dish is like a porridge.

Congee Stock
Combine all the ingredients except for both miso and place them into a soup pot and simmer for about 1 hour and reducing the liquid down to about a quart of liquid. Add miso to the broth. Cook for about another 15 minutes and strain. Note: For a stronger miso flavored broth add more miso paste.

Lobster Chili
Cook the lobster in a pot of boiling water for two minutes and remove lobster meat from the shell. Combine with all the remaining ingredients and marinate for about an half an hour in the refrigerator. To cook, quickly pan-fry the lobster in canola oil till fully cooked.   Note: The lobster will remain rare after two minutes of cooking. This to prevent overcooking of the lobster at the final cooking step.

Garnish
Fry the spinach in canola oil till crispy.

Final Rice Preparation
Combine all the ingredients except the beer and bring to a boil in a soup pot and turn down heat to low. While stirring the rice mixture continue to cook for another couple of minutes to make sure the shiitake mushrooms are cooked.

To serve add 2 ounces of Harbin beer or to your desired liking and divide the congee into 4 bowls. Place the lobster on top of the congee and garnish with fried spinach, cilanto sprigs and ginger julienne on top of the congee and serve immediately. 
Note : If you do not serve this dish immediately the rice will continue to absorb the liquid and not become less liquidy.