Silky Congee with Dried Scallops and Pork
A soothing Cantonese rice porridge loaded with tender shredded pork and sweet dried scallops. Perfect for a comforting breakfast or when you need something gentle on the stomach.
Story
This classic comfort dish transforms simple rice into a silky, nourishing porridge. The dried scallops add a deep umami depth that pairs beautifully with savory pork.
Ingredients
short-grain rice
1/2 cup (100g)
dried scallops
4-5 pieces (about 30g)
lean pork, thinly sliced
100g
water
6 cups (1.5 liters)
salt
to taste
fresh ginger
2 thin slices
green onions
for garnish
Instructions
1
Soak the scallops
Place dried scallops in a bowl and cover with warm water. Let them soak for about 20 minutes until softened. Gently rub to remove any grit, then tear each scallop into thin strips.
2
Start the rice base
Rinse the rice until the water runs clear. Add rice and water to a large pot and bring to a boil. Reduce heat to low and cook for about 30 minutes, stirring occasionally to prevent sticking, until the rice breaks down into a creamy porridge consistency.
3
Add the protein
Add the shredded dried scallops and pork slices to the pot. Stir gently, add the ginger slices, and continue cooking for another 10-15 minutes until the pork is fully cooked and tender.
4
Season and serve
Remove and discard the ginger slices. Season with salt to taste, adjusting as needed. Ladle into bowls and garnish with freshly chopped green onions. Serve hot.
