Best Dried Oyster And Scallop Congee Recipes

Seafood Congee image

Provided by Maggie Zhu

Categories Main Side

Time 3h

Number Of Ingredients 9

1/2 cup (50 grams) dried scallop
1/3 cup (100 grams) rice
8 cup water
8 to 10 (100 grams) shrimp
1 teaspoon Shaoxing wine ((or Japanese sake))
1/2 teaspoon ginger (, minced)
3/8 teaspoon salt ((or to taste))
1/2 teaspoon sesame oil
2 tablespoons green onion (, chopped (green part))

Steps:

Rinse dried scallop. Place in a small bowl and tap water to cover. Let rehydrate for 2 to 3 hours.
Rinse rice a few times and transfer to a large pot. Add 2 liters (8 cups) water. Bring to a boil over high heat. Stir a few times. Turn to medium low or medium heat. Cover the pot halfway to keep the water boiling without spilling. Cook for 30 minutes. Stir the congee a few times during cooking.
Cut the shrimp down the center of the back into two thin pieces.
Combine shrimp, Shaoxing wine, 1/2 teaspoon ginger, and 1/8 teaspoon salt in a small bowl. Mix well and set aside.
Drain dried scallop. Tear into smaller pieces by hand. Set aside.
When the congee has been cooking for 30 minutes and starts to thicken, add dried scallop. Keep cooking with the pot half covered, until the congee achieves the desired thickness, 15 to 20 minutes. Be careful, the congee will get quite thick and sticky towards the end. Stand close to the pot and stir frequently. It will easily spill if covered too much or if the heat is too high. The rice will stick to the bottom if you don't stir enough.
When the congee is cooked, add shrimp and the remaining 1/4 teaspoon ginger. Stir a few times. Stop heat immediately. Add the remaining 1/4 teaspoon salt or salt to taste. Stir well. Drizzle with sesame oil and scatter with green onion.
Serve warm.

Nutrition Facts : ServingSize 319 g, Calories 141 kcal, Carbohydrate 21.6 g, Protein 9.6 g, Fat 1.3 g, Cholesterol 57 mg, Sodium 318 mg

Dried Oyster and Scallop Congee image

Provided by AmandaInOz

Categories Chinese

Time 4h

Yield 2 serving(s)

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 388.2, Fat 2.9, SaturatedFat 0.5, Sodium 52.9, Carbohydrate 81.4, Fiber 2.6, Sugar 1.7, Protein 7