Can I use instant rice for this recipe?
While you can, instant rice will not achieve the same silky, broken-down texture as regular jasmine rice. For best results, use medium or long-grain jasmine rice.
DINNER
Hong Kong Style Seafood Congee with Dried Scallops and Ginger
This comforting Hong Kong style congee is a savory rice porridge, slow-cooked to a silky smooth texture with the rich umami of dried scallops and the bright warmth of fresh ginger. It's a nourishing and flavorful meal perfect for any time of day.
HOW TO MAKE IT
Let's cook.
01
Combine the rinsed jasmine rice and chicken broth (or water) in a large pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally to prevent sticking.
02
While the rice simmers, soak the dried scallops in 1/2 cup hot water for 30 minutes. Once softened, shred the scallops and reserve the soaking liquid.
03
After 60 minutes, the rice should be broken down and the congee should be thick. Add the shredded dried scallops, their soaking liquid, and the sliced ginger to the pot. Continue to simmer for another 20 minutes, stirring frequently.
04
Add the chopped shrimp and white fish fillet to the congee. Cook for 5-7 minutes, or until the seafood is opaque and cooked through. Do not overcook the seafood.
05
Season the congee with salt and white pepper, adjusting to taste. Stir well to combine all ingredients.
06
Ladle the hot congee into individual bowls. Garnish generously with chopped green onions before serving.
About This Recipe
This comforting Hong Kong style congee is a savory rice porridge, slow-cooked to a silky smooth texture with the rich umami of dried scallops and the bright warmth of fresh ginger. It's a nourishing and flavorful meal perfect for any time of day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even creamier congee, you can blend a portion of the cooked rice before adding the seafood. Soaking the rice for 30 minutes before cooking can also help it break down faster.
Easy Substitutions
You can substitute other seafood like crab meat or squid for the shrimp and fish. For a vegetarian version, omit the seafood and chicken broth, using vegetable broth and adding mushrooms or tofu instead. Dried shiitake mushrooms can replace dried scallops for a similar umami depth.
Storage & Reheating
Store leftover congee in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water if it's too thick.
Serving Suggestions
Serve this congee with a side of crispy fried dough sticks (youtiao) for dipping, a dash of soy sauce, a drizzle of sesame oil, or a sprinkle of crispy fried shallots. A small dish of pickled vegetables also pairs wonderfully.
Common Mistakes
Overcooking the seafood can make it tough and rubbery; add it only towards the end of cooking. Not stirring frequently enough can cause the rice to stick to the bottom of the pot and burn. Using too little liquid will result in a very thick, pasty congee instead of a smooth porridge. Not rinsing the rice can lead to a starchy, gummy texture.
Frequently Asked Questions
What if I can't find dried scallops?
You can omit them, but the flavor will be less complex. As a substitute, you can use dried shiitake mushrooms (soaked and sliced) for an umami boost, or a bit of fish sauce.
Can I make this congee in a slow cooker?
Yes, you can combine the rice and broth in a slow cooker and cook on low for 4-6 hours, or until the rice is broken down. Add the scallops, ginger, and seafood during the last 30-45 minutes of cooking.
MORE TO KNOW
The key to a truly authentic Hong Kong style congee is achieving a smooth, almost velvety texture where the rice grains have completely broken down. This is often referred to as 'blossoming' the rice. Using a good quality jasmine rice and simmering it patiently over low heat are crucial steps. The dried scallops contribute a profound umami depth that is characteristic of this dish, so don't skip them if possible. The ginger adds a refreshing counterpoint to the richness of the seafood.
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