Congee With Dried Scallops Recipe (瑤柱白粥)

Elevate your weekend brunch with this congee with dried scallops recipe.

Congee is like a warm hug from your grandma.

It’s basically the chicken-noodle soup equivalent for Chinese people.

This recipe uses dried scallops which will take your congee to the next level by adding seafood and umami flavors.

What is Congee With Dried Scallops?

Congee is a type of rice porridge eaten in most Asian countries. 

In Hong Kong, congee is a staple breakfast item in many households along with Chinese deep-fried dough sticks.

Congee is easily digestible so it is the go-to dish for people who are sick or suffering from stomach issues.

But  I have to be honest here, plain congee is quite bland. I mean, it is mostly rice and water.

This is why I love adding dried scallops to it.

Dried scallops are a common ingredient in Cantonese cuisine. It is often used in congees, soups, and sauces to infuse a rich, savory flavor without adding any meat or stock to the dish.

The best part about dried scallops is you don’t need a whole lot of it. Just a few dried scallops will transform your congee from bleh to yum.

Tips For Congee With Dried Scallops 

1. Use A Deep Pot: A deep pot is recommended for making congee to avoid splashes from the hot liquid. Good tasting congee needs to be cooked on high heat, it becomes very bubbly and thick towards the end. Frequent stirring is necessary to prevent the congee from sticking to the pot. It’s a good idea to wear oven mitts and use a long wooden spoon.

2. Get Creative With The Mix-Ins: There is a huge variety of ingredients you can add to spice up your plain congee: Chopped green onions, roasted peanuts, cooked salted eggs, and dried pork floss.

3. Watch The Consistency: Allowing the congee to stand covered for 15 minutes breaks down the rice to a pudding-like consistency. It looks very thick, but adding the soy beverage will turn it into the perfect consistency.

Frequently Asked Questions

What can I serve this dish with?

Some common items that are served with congee with dried scallops are fried Chinese dough, and steamed plain or filled rice rolls. Other favorites include fried noodles with pork, fried rice sticks with beef, or vegetarian fried vermicelli.

Can I prepare this in advance?

Yes. This dish can be prepared in advance and reheated on the stove or microwave. However, congee tends to thicken as it cools, so you may need to add some water or soy beverage to lighten the consistency again.

Can this dish be frozen?

Yes. Congee can be frozen for up to 3 months in the freezer.

Congee With Dried Scallops

Elaine Fung

Congee with dried scallops looks deceptively plain, but once you tried it you will know why it is one of the most popular staples in Hong Kong for breakfast and lunch.

5 from 1 vote

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Prep Time 5 mins

Cook Time 1 hr

Total Time 1 hr 5 mins

Course Rice

Cuisine Chinese

Servings 4 servings

Calories 72 kcal

Ingredients

  

• 1 Cup White Long Grain Rice
• 1/3 Cup Softened Dried Scallops
• 3.5 Liters Water
• 3 Cups Unsweetened Soy Beverage
• 1 1/2 Tsp Salt

Instructions

 

• Put water into a large pot and bring to boil.
• Rinse and drain the rice.
• Put rice and dried scallops into the pot when water is boiled.
• Leave boiling on high heat uncovered for 10 minutes.
• Reduce to medium-high for 20 minutes, stirring frequently to prevent the rice from sticking to the bottom.
• Reduce to medium heat for 10 minutes, continue stirring as the congee has thickened and reduced.
• Turn off heat, cover, and let congee stand for 15 minutes.
• Add soy beverage, mix well, and add salt.

Notes

1. A deep pot is recommended for making congee to avoid splashes from the hot liquid. Good tasting congee needs to be cooked on high heat, it becomes very bubbly and thick towards the end. Frequent stirring is necessary to prevent the congee from sticking to the pot. It's a good idea to wear oven mitts and use a long wooden spoon.

2. There is a huge variety of dishes to serve with this congee. Simple ones like chopped green onions, roasted peanuts, cooked salted eggs, dried pork floss, fried Chinese dough, and steamed plain or filled rice rolls. Other favorites include fried noodles with pork, fried rice sticks with beef, or vegetarian fried vermicelli.

3. Allowing the congee to stand covered for 15 minutes breaks down the rice to a pudding-like consistency. It looks very thick, but adding the soy beverage will make it more liquid.