Scallops Congee (Cháo sò điệp) Recipe

 

Ingredients

1/2 cup Rice

1 tsp. Salt

1 tsp. Sugar

1 tsp. Mushroom Seasoning

5 Scallops

Ground Black Pepper

1 Tbsp. minced Garlic

1 Tbsp. chopped Shallots

1 Carrot (cut)

5 Shiitake Mushroom (cut)

5 cups Pork Broth

Green Onions

1 cup Water

Cook 5 cups of Pork Broth.  Drain out the broth and set aside. 

Rinse 1/2 cup Rice.  Fill a pot with the rice and 1 cup water.  Cook on medium high heat.  Add in 5 cups of Pork Broth. Bring to a high simmer. 

Cut 5 Scallops and rinse/clean with wine and set aside. 

Add 2 Tbsp. Olive Oil into a pan on medium high heat.  Add 1 Tbsp. minced Garlic and 1 Tbsp. chopped Shallots.  Add in the Scallops. Mix for a few minutes.  Add 5 Shiitake Mushrooms (cut) add in 1 cooked Carrots (cut into cubes).  Continue to mix. Add some chopped Green Onions and Ground Black Pepper.  Remove from heat and set aside. 

When the rice starts to have a congee consistency, add in the scallop stir-fry mixture.  Add in Green Onions.  Add in 1 tsp. Sugar, 1 tsp. Salt, 1 tsp. Mushroom Seasoning and mix. 

Serve and enjoy!