Dried Oyster and Scallop Congee
- Reviews 1
Ready In: 4 hrs
Serves: 2
Ingredients
- 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
Directions
- 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.
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