Scallop and Spinach Congee

Name: Scallop and Spinach Congee
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 100 g rice; 50 g glutinous rice; 15 g Scallop; 120 g Tender spinach; 1500ml Clear water; 8 g Ginger slices; 15 g Shaoxing Yellow Wine; 2 g Salt; 2 g chicken powder; 1 g white pepper powder

Dried scallops steamed with Shaoxing wine lend deep ocean sweetness to a milky rice congee brightened at the end with tender chopped spinach.

1 hrNewEasy Pickled & Preserved Boil Savory

Instructions

1
Rice, glutinous rice, dried scallops, tender spinach, water, ginger slices, Shaoxing yellow wine, salt, chicken powder, white pepper powder.
2
Rinse the rice and glutinous rice clean and soak them for two hours.
3
Clean the dried mushrooms and place them in a bowl. Add a little yellow wine, ginger slices, and some water. Steam over medium heat for 15 minutes, then take them out and let cool. Crush them by hand and set aside for later use.
4
Wash the spinach and chop it finely for later use.
5
Bring the water in the clay pot to a boil, then pour in the soaked rice.
6
Switch to a low heat and cook for 1 hour.
7
Pour in the dried scallop paste and dried scallop water and continue to cook for 20 minutes.
8
Finally, pour in the chopped spinach and cook for 10 minutes.
9
After the porridge is cooked, season it with salt, white pepper, and chicken bouillon.
10
Adjust the seasoning, stir well, turn off the heat, place the clay pot on a trivet, and it can be served.
11
This dried scallop and spinach porridge, with its fresh color, fragrant aroma, smooth texture, and savory taste, is ready.