Minced Pork and Dried Scallop Porridge (Congee)
This Minced Pork and Dried Scallop Porridge is deliciously warm, tasty, and satisfying especially on a cold or rainy day. Very easy to prepare.
Ingredients
- 2 cups rice (400g)
- 8 to 12 dried scallops
- 1 lb ground pork / minced pork (450g)
- 1 tbsp soy sauce
- ¾ tsp ground pepper
- 1 tsp salt
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 cloves garlic , minced
For Garnishing
- 3 green onions (thinly sliced)
- 2 inch ginger (peeled and julienned) (30g)
- 1 stick yu char kway (cut into thin slices)
Instructions
- 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.
Nutrition
Calories: 452kcal
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