This Minced Pork and Dried Scallop Porridge is deliciously warm, tasty, and satisfying especially on a cold or rainy day. Very easy to prepare.
Rice porridge or congee is easy to prepare Asian style comfort food. In the winter, it’s thick consistency rivals that of cream soups to provide instant gratification all in one bowl. Hokkien and Teochew Rice Porridge is plain congeee eaten with Salted Eggs and pickles. Cantonese style congee is usually a one-pot meal incorporating meat and other ingredients to make it really tasty.
This Minced Pork and Dried Scallop Porridge is definitely a Cantonese style congee. Minced or ground pork lends flavor and texture while dried scallops provide sweetness to the congee. Dried scallops have a very concentrated flavor and so a little goes a long way. 8 to 12 dried scallops (depending on the size) will suffice in this recipe.
I like my congee garnished with lots of julienned ginger and sliced green onions. Crispy yu char kway (fried crullers) is a nice to have because it provides crunch. Many Asian grocery stores carry either fresh or frozen yu char kway (a.k.a. youtiao). Other garnishes may include chopped cilantro and fried shallots. Do give it a try.
Minced Pork and Dried Scallop Porridge (Congee)
- 3 green onions (thinly sliced)
- 2 inch ginger (peeled and julienned) (30g)
- 1 stick yu char kway (cut into thin slices)
- Rinse and soak dried scallops in a small bowl of water until soften, about 30 minutes.
- In a medium sized bowl, add minced pork, ¼ teaspoon pepper and soy sauce. Mix well and set aside to marinate.
- Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
- In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Add 10 cups (2.4 liters) of water and soaked scallops to the rice.
- Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 15 minutes.
- Add minced pork. Stir so that minced pork will break into small chunks.
- Add salt and remaining ½ teaspoon ground pepper and continue to simmer for another 15 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
- To serve, ladle porridge into bowls. Garnish with garlic oil, green onions, ginger and yu char kway.
NOTE: This post was updated on September 29th, 2016 with new pictures.
Enjoy…..and have a wonderful day! 😎