Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥
It's actually pretty easy to make traditional congee at home. The most basic congee you can make is with just rice, water and salt. Today, however, we're kicking it up a notch or three by introducing the more sophisticated classic Basic Congee with Dried Scallop and Tofu Skin 腐竹瑤柱粥, a deliciously creamy congee, ever so delicately flavored with beancurd and scallop.
- Prep time
- 2 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup uncooked rice
- 1 tsp peanut oil
- 11 cups water
- 4 dried scallops 幹瑤柱
- 1 5x7 inch piece of tofu skin 腐竹
- salt, to taste
Instructions
- 1
Rinse the rice under running water until the water runs clear. Strain out water and mix rice with oil and let marinate.
- 2
Break up the dried scallops as much as you can. Break the tofu skin into small pieces.
- 3
In a deep pot add in the rice, water, dried scallops and tofu skin. Stirring occasionally, heat the pot until the water boils and then turn heat to medium. The starch in the rice will cause the pot to boil up high. Adjust the temperature as needed to keep the pot from boiling over.
- 4
Let cook for half an hour and then use a spatula to shred the dried scallops. Do this by pressing the softened scallop to the side of the pot with the spatula. The dried scallop should easily separate into shreds.
- 5
Cook for another hour or until the rice grains are broken into small pieces, the tofu skin completely melted and the mixture is very creamy. Stir once in a while to check thickness. If at any time the congee becomes quite thick, immediately add an extra cup of water. Only when your desired texture is reached, ie the rice grains broken down enough, should you allow the congee to cook down to the final texture desired. Be careful though cause once the congee to thick it’s easy to burn the bottom, so watch the pot as this stage!
- 6
Add salt to taste. Serve hot and creamy...enjoy classic!