Dried Scallop/Oyster/Red Dates/Goji Porridge/Congee

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Warm Wholesome, Nutritious, Comfort food

Ready : hrs with Slow-Cooker [Prep : 5 mins † Cooking : 3 hrs] Printable Recipe

Introduction – Rice porridge (also known as “Juk”, in Cantonese) is a hugely popular comfort food among the Chinese. Besides being eaten as a breakfast or meal, Congee is also considered a medicinal food that can sooth the digestive system and enhance one’s metabolism. It also makes a perfect weight control diet. Prepare by boiling rice until it takes on a soft creamy texture, and is usually served in one of two ways – simply plain with a variety of condiments or with your choice of meat incorporated, often refer to ‘flavored Porridge‘. There is probably countless version of Congee, with lots of your favorite ingredients to cook in the gently simmering Congee. Popular choices include fresh Fish slices or Seafood, Pork (minced/ball) or Chicken and organ meats including Livers and Intestines. Toppings are plentiful as well, such as cooked Salted/Century eggs or even raw eggs (stir in just before consuming), roasted Peanuts and Youtiao (油条, also known as Chinese crullers). In fact, The VianD has posted three earlier version (click for recipe) – “Pak Juk (Plain Porridge)” and “Kai Juk (Chicken Porridge)” and “Sliced Pork Porridge/Congee (猪肉粥)“.

Here’s The VianD take on “Dried Scallop/Oyster/Red Dates/Goji Porridge/Congee“. Both the Dried Scallop and Oyster unique flavors induce natural sweetness and an um-mistakenly aroma which make this Porridge heavenly light and delicious. Btw, this was specially prepared for someone who is recuperating from a major abdominal surgery – which explains the inclusion of Red Dates and Goji berries.

IngredientS

MAIN :

  • A mixture of normal long-grain rice and Glutinous rice – soaked for a few hrs or better still, overnite with a dash of Sesame oil (this is optional but try it, the Sesame oil really does elevates the Porridge’s flavor).
  • Dried Scallop, Dried Oyster, Red Dates and Goji (Wolfberries). All soak in warm water a few minutes just to get rid of any impurities.
  • A tiny piece of smashed Ginger.
  • Garnishing – Julienned Ginger and sliced Scallion and Parsley.

SEASONING :

  • Sugar, Salt, white Pepper a touch of Oyster sauce and Sesame oil. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

  • Step 1 : Dump everything into a Slow-Cooker. The good thing of using Slow-Cooker is that it makes things a lot simpler, set it up before U go to bed and U will wake up to a pot perfectly done Porridge. Use double the amount of water U would normally cook rice – U can always add extra gradually along the way to achieve the desired consistency. Set the heat to high (or low, if preparing overnite – longer hrs) and let it cook for abt 3 hrs and U should get a pot of delicious soft creamy “Dried Scallop/Oyster/Red Dates/Goji Porridge/Congee“. Garnish with the julienned Ginger and sliced Scallion and Parsley, drizzle with Sesame oil and white Pepper and serve hot.
  • If U don’t have a Slow-Cooker, U can always boil in a normal cooking Pot. Bring to boil and then simmer to the right consistency (preference) – abt 1 hr (depending on the heat). Stir occasionally to keep the bottom from burning.

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