Scallop Congee

Scallop Congee

Ingredients
3/4 bowl of rice
about 15 to 20 pieces of dried scallops (rinsed and soaked in water for 30 minutes. Do not discard water)
100 grammes of minced pork
Chopped spring onions
Sesame oil
Seasoning
Salt and white pepper powder to taste
1 tablespoon light soya sauce
Method
Rinse the rice before placing it into a pot. Add 10 bowls of water plus the water previously used to soak the dried scallops and bring to boil.

Once it starts to boil, add scallops and reduce heat to low. Partially cover with lid and ensure the bubbles do not boil over the pot. Stir once a while.

Simmer until rice is completely cooked (starts to break up) which will take approximately 30 minutes. Add a little boiling water every now and then to keep it runny. Turn off heat and cover lid. Allow to cool for 1 hour.

Before serving, bring congee to boil. Add more boiling water to keep it runny as the congee would have absorb much of the water during the cooling process. Once it boils, add minced pork and stir well. Add seasoning.

Dish up and drizzle a little sesame oil over the congee.
Serve hot and garnish with chopped spring onions and yau char kuey (if available).

[Serves approximately 4 adults - soup bowl size]