Dried Scallop Congee
Dried Scallop Congee
Smooth, rich congee with savoury dried scallops offers simple, warming comfort in every spoonful.
Ingredients:
| White rice | 0.5 cup (160g per cup) | Julienned ginger | 3g |
| Water | Fill to the 0.5-cup Congee water level mark | Salt | As needed |
| Dried scallops | 10g | Vegetable oil | 5g |
Method:
- Wash the dried scallops and soak in water until softened. Drain and shred, reserving the soaking water.
- Rinse the rice and place it in the inner pot. Add a little salt and vegetable oil, mix well and leave to marinate for approximately 20 minutes.
- Add the dried scallops and julienned ginger. Pour in the reserved scallop soaking water, then add water up to the 0.5-cup Congee water level mark.
- Close the rice cooker, select the Congee function with the preset time of 1:30, and start cooking.
- When cooking is complete, open the lid, season with salt to taste, mix well and serve.
Tips:
Dried scallop congee is delicious on its own and also makes a flavourful base for other ingredients.
