Scallop Congee

Ingredients

• 5 ⅓ ounces (150 grams) taro
• 1 ¾ ounces (50 grams) dried scallop
• 4/5 cup (150 grams) rice
• celery, a small amount chopped

Seasonings

• salt to taste
• chicken stock, as needed

Cooking Directions

1. Rinse and clean the rice, then soak in water for 30 minutes.


2. Wash the taro, then peel and cut into slices.

1. Tip: Be sure to slice the taro into moderately sized pieces. If too small, the taro will dissolve in the congee broth and influence its texture.

3. Wash the scallops, and place into a small bowl of water to soak. Cover the bowl with plastic wrap and place over heat, allowing the scallops to steam for 1 hour. After steaming, remove the scallops and tear into shreds. Save the broth for later use.


4. Pour the scallop broth and the water used to soak the rice into a large bowl, adding more water if necessary, and bring to boil. Add in the rice and bring to boil once more. Turn to low heat and cook the rice for 30 minutes.


5. Add in the taro and cook for an additional 30 minutes. Add in the scallops and cook for 15 minutes more.


6. Add salt and chicken stock to taste, and sprinkle in the chopped celery.