Dried scallop congee
Greedy Girl Gourmet recipe - Cantonese
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup Short grain white rice, rinsed and drained (You can use 50% long grain rice and 50% short grain rice.)
- 1 handful Dried scallops (or 5-6 pieces if you're using whole scallops)
- 8-10 Cups Water (You can use chicken stock if you want, but with enough dried scallops, the congee won't need it.)
- 1 Honey date
- 1 knob Ginger, peeled and sliced
- ½-1 teaspoon Shaoxing wine (Substitute: soju, sake or sherry)
- ¼-½ teaspoon White Pepper (White pepper is very strong, so don't add too much!)
- Salt, to taste
- Optional: 6-8 frozen scallops
- Sesame oil, to taste
- Chopped spring onions, coriander, shredded ginger etc (Optional garnish)
Instructions
- 1
Add the rice, dried scallops, water, honey date and ginger to a big pot. (Start with 8 cups of water as you will be adding the scallop soaking water to the pot too- if it's not enough, you can always add more water later.) Bring to the boil, stirring every now and then to prevent the rice from burning at the bottom of the pot.
- 2
Let it boil on high heat, uncovered, for 10-15 minutes. (Don't forget to stir.)
- 3
Reduce to medium-high heat for 30 minutes, stirring frequently to prevent the rice from sticking to the pot. The congee will get thicker- if it becomes too thick, add more water.
- 4
When the rice has broken down enough such that it's at your desired consistency, turn up the fire again and add the frozen scallops. (Add more water if necessary.) Cook till the scallops are cooked through, not forgetting to stir. (you'll be able to cut through the scallops easily using a wooden spatula once cooked.)
- 5
Add the shaoxing wine, white pepper and salt, season to taste then switch off the fire. Drizzle with the sesame oil and sprinkle on the spring onions (or other toppings.)