Dried Scallop Congee (Conpoy Congee)

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.
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3/4 cup jasmine rice
1/4 cup dried scallops

Rinse and stir with cool water until it is fairly clear.

  • 3/4 cup jasmine rice

Strain the rice and place in a pressure cooker along with

  • 1/4 cup dried scallops
  • 7 cups water
  • salt, to taste

You will probably need about 2 tsp salt, but if you are unsure of how salty you will like it, cook the congee and then add the salt.

Cook at high pressure for about 30 minutes and then let the pressure cook rest for another 15 before releasing the pressure. Taste for salt and add more if needed.

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/

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