I like to have it for breakfast on a winter morning, garnished with a pickled mustard greens and a little sesame oil.
Makes 6 bowls of delicious congee.
In a pressure cooker, combine
- 1/4 cup (45g) dried scallops
- 3/4 cup (170g) white rice
- 8 cups water
Cook at high pressure for 30 minutes, let cool for 15 minutes and then release remaining pressure. Add salt to taste, probably about
Serve with your favorite condiments: I like pickled mustard greens and a bit of sesame oil or something spicy, like chili oil instead. Dried scallops are available in most Chinatowns. Avoid getting the expensive ones (large) that go for about triple the price of the cheapest, small scallops. For this recipe it won’t matter that you’ve taken the budget route.
This recipe reheats really well. I usually make a batch and then reheat a bowl when I’m in the mood during the next few days.
Derived from https://www.pressurecookrecipes.com/pressure-cooker-congee-rice-porridge-jook/
Cook 1 pound of Chinese egg noodles in boiling water. Drain and cool by rinsing under cold water. Fluff to dry them out. Dress with 2 TBL sesame oil.
To make the sesame dressing, combine 1/4 cup smooth peanut butter, 2 TBL corn or peanut oil, 1/2 tsp salt, 2 TBL dark soy, 1 tsp wine vinegar, 1/4 cup cold water and 1 tsp hot chili bean paste. You may want to add more water if you want a thinner sauce. The sauce can be kept in the refrigerator for several weeks.
When you’re ready to serve, dress the noodles. Garnish with finely chopped garlic (1 to 2 tsp) and/or chopped scalion greens.