You can use any leftover rice for this recipe. At home, we eat riceberry (see ingredients image) so we use that instead. How to make this recipe You can actually keep them in any cool, dark place, such as a cupboard, especially the drier ones, but I keep mine in the refrigerator.

The key to a good congee, in my opinion, is the choice of rice and its texture. I personally love using Thai Jasmine Rice because it’s incredibly fragrant. Thai Jasmine Rice naturally carries that sweet delicate flavour and fragrance where hardly any seasoning would be necessary for cooking. As for texture, you want to achieve that fluffy texture with the rice porridge without it being too dense or too watery. Jump to RecipeTo bulk up the congee and make it healthier, I like to add frozen scallops, but you can omit this if you wish.

As with many dried products, the drying process really intensifies the flavors and the normal umami sweetness of fresh Bay Scallops or Sea Scallops is super-magnified in the dried variety. Refrigerate them in an airtight container, and they can last a good 4 to 5 months without the color fading. You can also freeze them for longer storage. Shredded dried scallops HOW TO USEDried conch is sometimes used as a fake dried abalone- if you don't mind paying a bit more, I think it's just as good or maybe even better than dried shrimps as a replacement for conpoy. Dried Abalone Use a large pot if cooking this over the stove, as the water will bubble up when boiling and may overflow if the pot is too small. Mushrooms: The earthy umami flavors of mushrooms complement the sweet and briny notes of dried scallops.

Scallops, known for their delicate flavor and tender texture, are a true delight for seafood lovers. While fresh scallops are readily available, dried scallops bring a unique intensity and depth of flavor to any dish. However, many home chefs are hesitant to cook with dried scallops due to their unfamiliarity. Fear not! In this guide, we’ll walk you through the steps of cooking dried scallops to perfection. 1. Choosing the Right Dried Scallops Dried scallops can also be rehydrated by steaming in a wok or an Instant Pot, like in this recipe for XO sauce, as there’s the belief the scallops lose too much of their flavor by soaking in water. I personally don’t think the flavor is diluted too much by soaking in water, but you can try this method out and see what you think. You can find dried scallops in many Asian supermarkets but note that not all dried scallops are of the same quality. Japanese dried scallops are usually considered "premium." You can scoop into a bowl with confidence, knowing that your grains will have deeply golden scallops and delicate egg whites worked all the way through. Then experience the thrill of fish roe gently popping in your mouth while crunchy greens bring freshness to your palette. A dried honey date is added to make the scallop congee naturally sweet. If you can't find it you can use red dates or goji berries instead. Honey dates and red dates have large seeds in the middle which you may want to remove after cooking, before serving.Larger scallops usually cost more than small pieces (which are often tough); and whole pieces are considered "better" than dried scallops that have broken down into bits. Kelp on its own can be a bit lighter in flavor compared to conpoy, so adding some nutritional yeast will help to produce a better vegan substitute for dried scallops- together, they are a umami powerhouse, such as in this easy vegan wonton soup. Fermented Bean Paste (Fu Ru)/ Miso/ Doenjjang/ Taucheo In the West, porridge is made with oats but in Asian countries, porridge is almost always made with rice (and maybe some other grains.) There is more than 1 type of rice porridge, such as Taiwanese porridge and Cantonese congee.