My favourite food has to be congee, it's my comfort food and I can eat it everyday! I guess this has a lot to do with the fond memories of coming home from school to my mum's warm, hearty congee. I was on a business trip to India a couple of years back when I fell sick for a week. I missed homecooked food terribly and had such craving for this minced pork congee that I rang the room service and requested a bowl of congee specially made for me. I gave the chef my congee recipe but it just didn't taste right with Indian Basmati rice. Haha...
Here's the recipe of my all-time favourite - Dried Oyster and Scallop Congee that transports me right back to my childhood.
Ingredients - serves 2
1 cup short or medium-grain rice, soaked for 30 mins
12 cups water
1 tsp oil
1 carrot, diced
4 large dried oysters (from Japan), pre-soaked
4 large dried scallops (from Japan), pre-soaked
2 stalks spring onion, chopped
Method
Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them. Retain the soaking liquid. Shred the scallops and cut oysters into small pieces. Peeled carrot and diced into 0.5cm cubes.
Wash and rinse the rice several times. Place rice in a pot, add water and liquid (used to soak the dried seafood) and bring to a boil. Add oysters, carrots and 1 tsp oil. Let the congee boil, then lower heat to let it bubble for 20 minutes. Add the shredded scallops and let congee simmer for 20-30 minutes. Do stir occasionally to prevent the rice from sticking the bottom of the pot.
Turn heat off and serve, garnished with spring onion if desired.
Some other congee recipes you might be interested:-
Miso Congee with Clams 味噌蜆肉粥
Minced pork porridge with carrot and potato 红萝卜马铃薯粥
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