Dried scallop congee recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Dried scallops + Honey Date Soaking Time
1 hr
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Servings
2 people
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Course
Main Course, Breakfast
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Cuisine
Chinese, Singaporean
Dried scallop congee recipe
Description
This congee starts by boiling short grain rice with several rinsed and soaked dried scallops, ginger slices, and a soaked date in water, sometimes supplemented with scallop soaking liquid. The mixture is first boiled on high heat briefly, then simmered uncovered for 30 minutes, during which frequent stirring prevents sticking and promotes rice breakdown into a porridge consistency. Additional water is added as needed to reach the desired thickness.
Frozen fresh scallops, if used instead, are added toward the end of cooking to preserve their tender texture. The dish is seasoned lastly with Shaoxing wine, white pepper, and salt, careful to avoid saltiness given the concentrated flavors of dried scallops. Optional garnishes include shredded ginger, spring onions, and coriander to add fresh herbal notes.
Dried scallop congee is traditionally served as a warming breakfast or light meal showcasing delicate seafood essence and smooth porridge texture. Its mild seasoning makes it suitable as a comforting dish when feeling under the weather or as part of a varied meal.
Salt should be added at the end of cooking because the dried scallops already provide natural saltiness that intensifies during simmering. If using canned abalone instead of dried scallops, some of the abalone’s brine may be added for extra flavor.
Ingredients
- 1 Cup short grain white rice You can use 50% long grain rice and 50% short grain rice, rinsed and drained
- 1 handful dried scallops Rinsed then rehydrated in warm-hot water for 30-60 minutes. The more dried scallops you use, the less salt you'll need later. If they're in big pieces, shred them once they've softened after soaking, or 5-6 pieces 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 date Soak in hot water for 30-60 minutes (You can soak it with the scallops.) Alternative: Jujubes/ red dates or goji berries, honey date
- 1 knob ginger You can also shred some of the ginger to use to garnish the seafood porridge later. (If you don't have enough ginger, cut them into smaller pieces so that the flavor is amplified, 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 I add about ¼-½ teaspoon usually but different brands of dried scallops have different salt levels so it will vary for you. Substitute: fish sauce or light soy sauce, to taste
- scallops Substitute: frozen prawns or frozen fish fillets (or even minced pork, though that will change the flavour of the scallop congee slightly.) If using fresh seafood, you may want to marinate in shaoxing wine, grated ginger and soy sauce first, optional, frozen 6-8 pieces
- sesame oil to taste
- spring onions Optional garnish, chopped, shredded etc
- Coriander
- ginger
Instructions
- 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.
- Let it boil on high heat, uncovered, for 10-15 minutes. (Don't forget to stir.)
- 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.
- 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.)
- 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.)
Notes
- Add salt only at the end because the porridge reduces and saltiness intensifies.
- If using frozen scallops, add them straight into the pot without defrosting.
- When using canned abalone, incorporate some of its brine to enhance flavor.
User Reviews
Overall Rating
5
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