Congee
肉粥 (Congee with pork and dried scallops)
Traditional Chinese comfort food, you shoudon’t skimp on the scallops as they add a sweet flavour. You can substitute chicken or fish slices for the pork, and add shitake mushrooms, tofu or eggs.
*
dried scallops (2-3 per person)
minced or finely-sliced pork
rice
stock
water
ginger, julienned
pepper, sesame oil, soy sauce, salt
coriander or chopped spring onion for garnishing
fried wonton skins, broken into small pieces, for garnishing
First
Soak scallops for 1½ hours, tear into little strips. Put rice, ginger
strips, scallops, water from scallops, stock and water into pot or rice cooker.
The liquid should be around three times the volume of the solids. Boil and
simmer for two hours, stirring occasionally. Add water when it gets too thick
Second
Marinate pork in salt, pepper and sesame oil. Add in and cook for 10 minutes.
Adjust seasoning and bring to a boil before serving with garnish.