Dried Scallop Congee
Have a bowl of this on its own or use it as a base for a variety of toppings!
Ingredients
Directions
- 1
Rinse dried scallop and add to a bowl. Submerge in hot water for 10-15 minutes until softened.
- 2
Wash rice and drain water. Repeat 3-4 more times.
- 3
Add rice into rice cooker along with ginger, scallop (and soaking liquid), and broth.
- 4
Cook in rice cooker for about 45-55 minutes or until desired congee consistency is achieved.
- 5
Season to taste.
- 6
When ready, serve hot with desired toppings.
Notes
Add amount of broth based on your preferred congee consistency. You can always add more broth if you want it more runny or cook congee longer for thicker consistency. Make sure rice cooker has enough capacity to hold congee or it may spill over. You can also do this stovetop with a pot but will need more water since the liquid is more prone to evaporation.
