Scallops Congee with Oyster Mushroom (Cháo sò điệp nấm ) Recipe

 

Ingredients

4 Scallops

1 tsp. Kosher Salt

2 tsp. Tapioca Starch

6 King Oyster Mushroom Mini

Ginger

1/2 cup Jasmine Rice

4 cups Water

1 Tbsp. Olive Oil

1 Tbsp. minced Garlic

1/2 tsp. Kosher Salt

1/4 tsp. Mushroom Seasoning

1 tsp. Sugar

Green Onions 

Ground Black Pepper

Cilantro

Cut 4 Scallops into smaller pieces. Place into a bowl.  Add in 1 tsp. Kosher Salt. Add 2 tsp. Tapioca Starch. Rub it into the Scallops. Rinse 6 King Oyster Mushroom Mini. Cut the Mushrooms and set aside. Cut a piece of Ginger into strips and set aside. Add 1/2 cup Jasmine Rice into a small pot.  Rinse the rice. Add in 4 cups Water. Rinse the Scallops a few times and drain out the water. Place the pot on medium high heat and bring it to a simmer. 

Add 1 Tbsp. Olive Oil into a pan.  Add in 1 Tbsp. minced Garlic. Then add in the Ginger. Add in the Scallops. Add in the King Oyster Mushroom Mini. Cook on medium heat for a few minutes and remove from heat. 

When the rice starts to expand.  Add in the cooked Scallops and Mushrooms. Continue to let it simmer. 

Season the Congee with 1/2 tsp. Kosher Salt, 1/4 tsp. Mushroom Seasoning and 1 tsp. Sugar.  Let it continue to simmer until the congee is the consistency you like. Add in the Green Onions and Ground Black Pepper.  Remove from heat and serve while hot. Garnish with some chopped Cilantro and Green Onions. Enjoy.