Dried Oyster And Scallop Congee Recipes

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DRIED OYSTER AND SCALLOP CONGEE



Dried Oyster and Scallop Congee image

Congee is a type of rice porridge eaten in many Asian countries. This recipe is Chinese. It's easiest made in a rice cooker, but a pot will do as well. On a personal note: congee is also a popular late night eat here in Sydney's Chinatown. From: wedbee.blogspot.com.

Provided by AmandaInOz

Categories     Chinese

Time 4h

Yield 2 serving(s)

Number Of Ingredients 7

1 cup medium grain rice, soaked for 30 minutes
12 cups water
1 teaspoon oil
1 carrot, diced
4 large dried oysters, pre-soaked
4 large dried scallops, pre-soaked
2 spring onions, chopped

Steps:

  • Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them. Retain the soaking liquid. Shred the scallops, and cut oysters into small pieces.
  • Peel carrot and dice into 0.5cm cubes.
  • Wash and rinse the rice several times. Place rice in a pot, add water and seafood liquid (used to soak the dried seafood), and bring to a boil.
  • Add oysters, carrots and 1 tsp oil.
  • Let the congee boil, then lower heat to let it bubble for 20 minutes.
  • Add the shredded scallops, and let congee simmer for 20-30 minutes. Do stir occasionally to prevent the rice from sticking the bottom of the pot.
  • Turn heat off, and serve garnished with spring onion.

Nutrition Facts : Calories 388.2, Fat 2.9, SaturatedFat 0.5, Sodium 52.9, Carbohydrate 81.4, Fiber 2.6, Sugar 1.7, Protein 7

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