Dried Scallop Congee (Conpoy Congee)

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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¾ cup jasmine rice

¼ cup dried scallops

In a pressure cooker, combine

  • ¼ cup (45g) dried scallops
  • ¾ 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

  • 1 to 1½ tsp salt

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/