Dried Oyster And Scallop Congee Food
DRIED OYSTER AND SCALLOP CONGEE
Congee is a type of rice porridge eaten in many Asian countries. This recipe is Chinese. It's easiest made in a rice cooker, but a pot will do as well. On a personal note: congee is also a popular late night eat here in Sydney's Chinatown. From: wedbee.blogspot.com.
Provided by AmandaInOz
Categories Chinese
Time 4h
Yield 2 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 388.2, Fat 2.9, SaturatedFat 0.5, Sodium 52.9, Carbohydrate 81.4, Fiber 2.6, Sugar 1.7, Protein 7
CONGEE (GOTO)
Make and share this Congee (Goto) recipe from Food.com.
Provided by bujong
Categories Asian
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 80.8, Fat 4.1, SaturatedFat 1.1, Cholesterol 23.2, Sodium 79.3, Carbohydrate 2.9, Fiber 0.4, Sugar 0.1, Protein 8.1
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