Dried Oyster and Scallop Congee
Savor the comforting warmth of Dried Oyster and Scallop Congee, a traditional Cantonese dish brimming with umami-rich flavors and a velvety texture. This slow-simmered rice porridge combines fragrant jasmine rice with rehydrated dried oysters and scallops, infusing the dish with the briny essence of the sea. Enhanced with aromatic ginger, savory chicken stock, and a finishing touch of sesame oil, this congee strikes the perfect balance between simplicity and indulgence. Perfect for breakfast, lunch, or a soothing dinner, it’s topped with fresh scallions and cilantro for added brightness. Whether you're craving a nourishing meal or exploring the rich heritage of Asian cuisine, this creamy seafood congee is sure to satisfy.
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Recipe Information
Ingredients
- 6 pieces Dried oysters
- 5 pieces Dried scallops
- 1 cup Jasmine or long-grain rice
- 8 cups Water
- 2 cups Chicken stock
- 1 inch piece, sliced into thin matchsticks Fresh ginger
- 1 tablespoon Soy sauce
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon White pepper
- 3 stalks, thinly sliced Scallions
- 0.25 cup, roughly chopped Cilantro
- 1 teaspoon Sesame oil
Instructions
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside in a bowl to drain.
Soak the dried oysters and dried scallops in hot water for about 20 minutes until softened. Once they are rehydrated, gently shred the scallops into smaller strands and set them aside together with the oysters.
In a large pot, combine the rinsed jasmine rice, water, and chicken stock. Bring to a boil over medium-high heat, stirring occasionally to prevent the rice from sticking to the bottom.
Once the mixture reaches a boil, reduce the heat to low and simmer the congee uncovered. Stir every 10-15 minutes to ensure the rice does not stick and break down into a creamy texture. This will take about 60-70 minutes.
After 30 minutes of cooking, add the soaked dried oysters, shredded scallops, and sliced ginger to the simmering congee. Stir them in and continue cooking.
Season the congee with soy sauce, salt, and white pepper. Taste and adjust seasoning as needed.
Once the congee reaches your desired consistency (thick and creamy), turn off the heat and stir in the sesame oil for a fragrant finish.
Ladle the congee into bowls and garnish with sliced scallions and chopped cilantro. Serve hot and enjoy!
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 6227 mg | 271% | |
| Total Carbohydrate | 93.9 g | 34% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.3 g | ||
| Protein | 175.3 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
