Minced Pork and Dried Scallop Porridge (Congee

• Meat

  • 1 lb Pork

• Seafood

  • 8 Scallops, dried

• Produce

  • 3 cloves Garlic
  • 2 inch Ginger
  • 3 Green onions

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 2 cups Rice

• Baking & Spices

  • 3/4 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 3 tbsp Vegetable oil

• Other

  • 1 stick Yu char kway, cut into thin slices

Found on rotinrice.com

Description

Ingredients

• 2 cups (400g) rice
• 8 to 12 dried scallops
• 1 lb (450g) minced pork
• 1 tbsp soy sauce
• ¾ tsp ground pepper
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 3 green onions, thinly sliced
• 2 inch ginger, peeled and julienned
• 1 stick yu char kway, cut into thin slices

Directions

• Rinse and soak dried scallops in a small bowl of water until soften, about 30 minutes.
• In a medium sized bowl, add minced pork, ¼ teaspoon pepper and soy sauce. Mix well and set aside to marinate.
• Combine vegetable oil, sesame oil, and minced garlic in a microwave safe bowl. Microwave on high for 1½ minutes. Set aside.
• In a large pot, rinse and drain rice until water runs clear, about 3 to 4 times. Add 10 cups (2.4 liters) of water and soaked scallops to the rice.
• Set it on the stove and let water come to a boil. When water starts to boil, tilt the lid, reduce heat and let it simmer for about 15 minutes.
• Add minced pork. Stir so that minced pork will break into small chunks.
• Add salt and remaining ½ teaspoon ground pepper and continue to simmer for another 15 minutes. If porridge gets too thick, add ½ cup (120ml) water. Stir to mix.
• To serve, ladle porridge into bowls. Garnish with garlic oil, green onions, ginger and yu char kway.