Dried Oyster And Scallop Congee

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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.

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Steps

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Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them.

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Retain the soaking liquid.

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Shred the scallops , and cut oysters into small pieces.

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Peel carrot and dice into 0.

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5cm cubes.

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Wash and rinse the rice several times.

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Place rice in a pot , add water and seafood liquid , and bring to a boil.

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Add oysters , carrots and 1 tsp oil.

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Let the congee boil , then lower heat to let it bubble for 20 minutes.

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Add the shredded scallops , and let congee simmer for 20-30 minutes.

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Do stir occasionally to prevent the rice from sticking the bottom of the pot.

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Turn heat off , and serve garnished with spring onion.

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Ingredients

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medium grain rice, water, oil, carrot, dried oysters, dried scallops, spring onions