|Shao hsing wine/Dry sherry||1 Tablespoon|
|White pepper||1 Pinch|
|Medium raw shrimp||1⁄4 Pound, peeled and deveined|
|Sea scallops||1⁄4 Pound, cut in half horizontally|
|Uncooked long rice grain||1 1⁄4 Cup (20 tbs)|
|Thin ginger slices||4|
|Chicken broth||12 Cup (192 tbs)|
|Sesame oil||1 Teaspoon|
|Chopped cilantro||2 Teaspoon (Chinese Parsley)|
|Thinly sliced green onion||2 Tablespoon|
|Wonton strips||5 , deep fried|
|Dried bean thread noodles||8|
|Roasted peanuts||1 Tablespoon|
To clean squid, separate head and tentacles from body.
Cut off tentacles just above eyes, then remove and discard hard beak at center of tentacles.
Rinse tentacles and set aside.
Discard remainder of head.
Pull out still pen from body.
Slit body open and rinse thoroughly.
Peel off speckled membrane and rinse again.
Lightly score inside of body in a small crisscross pattern.
Cut body into 1 1/2- by 2-inch pieces.
Combine marinade ingredients in a medium bowl.
Add squid, shrimp, and scallops and stir to coat.
Refrigerate until ready to use.
Combine rice, ginger, and broth in a large pot and bring to a boil.
Cover and simmer, stirring occasionally, for 1 1/2 hours or until rice becomes very soft and creamy.
Remove ginger slices.
Add squid, shrimp, and scallops and simmer, stirring occasionally, for 10 minutes.
Stir in sesame oil.
To serve, ladle congee into individual soup bowls and offer a variety of toppings.