Dried Oyster And Scallop Congee

1. 1

   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.

2. 2

   Peel carrot and dice into 0.5cm cubes.

3. 3

   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.

4. 4

   Add oysters, carrots and 1 tsp oil.

5. 5

   Let the congee boil, then lower heat to let it bubble for 20 minutes.

6. 6

   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.

7. 7

   Turn heat off, and serve garnished with spring onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.