Dried Oyster And Scallop Congee Food

SEAFOOD CONGEE

Steps:

• Rinse dried scallop. Place in a small bowl and tap water to cover. Let rehydrate for 2 to 3 hours.
• Rinse rice a few times and transfer to a large pot. Add 2 liters (8 cups) water. Bring to a boil over high heat. Stir a few times. Turn to medium low or medium heat. Cover the pot halfway to keep the water boiling without spilling. Cook for 30 minutes. Stir the congee a few times during cooking.
• Cut the shrimp down the center of the back into two thin pieces.
• Combine shrimp, Shaoxing wine, 1/2 teaspoon ginger, and 1/8 teaspoon salt in a small bowl. Mix well and set aside.
• Drain dried scallop. Tear into smaller pieces by hand. Set aside.
• When the congee has been cooking for 30 minutes and starts to thicken, add dried scallop. Keep cooking with the pot half covered, until the congee achieves the desired thickness, 15 to 20 minutes. Be careful, the congee will get quite thick and sticky towards the end. Stand close to the pot and stir frequently. It will easily spill if covered too much or if the heat is too high. The rice will stick to the bottom if you don't stir enough.
• When the congee is cooked, add shrimp and the remaining 1/4 teaspoon ginger. Stir a few times. Stop heat immediately. Add the remaining 1/4 teaspoon salt or salt to taste. Stir well. Drizzle with sesame oil and scatter with green onion.
• Serve warm.

CONGEE (GOTO)

Steps:

• 1.Boil the chicken with the 5 cups of water until the chicken is no longer pink in the center. Make sure to skim off the fat and scum that floats on top of the broth. Remove the chicken and set the chicken aside to cool down. Pour the broth in a bowl and set aside for later use.
• 2.In the same pot, heat the 2 tablespoon olive oil and sauté onion for 2 minutes until translucent. Add the ginger and about ¼ of the garlic sauté until the ginger is fragrant and the garlic is browned but not burnt. Add the broth and the rice season with salt, pepper and the chicken cube. Boil and simmer covered until the rice puffed. Make sure to stir once in a while to avoid sticking.
• 3. In a skillet heat the remaining olive oil and brown the remaining garlic. Once browned drained on a paper towel. When the chicken is cold enough to handle removed the skin and the bones and shred.
• 4. Once the soup is cooked ladle it into a serving bowl. Topped with shredded chicken, green onion and browned garlic and enjoy!

DRIED OYSTER AND SCALLOP CONGEE

Steps:

• 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.
• Peel carrot and dice into 0.5cm cubes.
• Wash and rinse the rice several times. Place rice in a pot, add water and seafood 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.