Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop Porridge for those who are more familiar with the word porridge. Actually, it’s the same. And whichever name you call it, it will still taste as good though I suspect the word “congee” sounds much more sophisticated and refined to be used.
For this congee, I use dried scallops which I purchase from the wet market. You can get them from supermarkets and some chinese herbal shops or even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn as they are cheap and easy to cook.
In the picture above, the scallop congee appears white in colour. I have a habit of eating my scallop congee with an egg. What I would do is to break an egg into the bowl and pour boiling congee over it before giving it a good stir. The egg gives the congee a much smoother texture and definitely tastes better. Game for a bowl?
This is my recipe for Scallop Congee
- 3/4 bowl of rice
- about 15 to 20 pieces of dried scallops (rinsed and soaked in water for 30 minutes. Do not discard water)
- 100 grammes of minced pork
- Chopped spring onions
- Sesame oil
- Salt and white pepper powder to taste
- 1 tablespoon light soya sauce
Rinse the rice before placing it into a pot. Add 10 bowls of water plus the water previously used to soak the dried scallops and bring to boil.
Once it starts to boil, add scallops and reduce heat to low. Partially cover with lid and ensure the bubbles do not boil over the pot. Stir once a while.
Simmer until rice is completely cooked (starts to break up) which will take approximately 30 minutes. Add a little boiling water every now and then to keep it runny. Turn off heat and cover lid. Allow to cool for 1 hour.
Before serving, bring congee to boil. Add more boiling water to keep it runny as the congee would have absorb much of the water during the cooling process. Once it boils, add minced pork and stir well. Add seasoning.
Dish up and drizzle a little sesame oil over the congee.
Serve hot and garnish with chopped spring onions and yau char kuey (if available).
[Serves approximately 4 adults – soup bowl size]
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