📝 About This Recipe
This luxurious Cantonese classic transforms humble rice into a silky, velvet-textured porridge infused with the deep, oceanic essence of premium dried scallops (conpoy). Traditionally served as a restorative breakfast or a comforting late-night meal, the secret lies in the long, slow simmer that coaxes out the scallops' natural sweetness and savory depth. It is a masterclass in patience and flavor extraction, resulting in a soul-warming bowl that is both delicate and profoundly satisfying.
🥗 Ingredients
The Rice Base
- 1 cup Jasmine Rice (rinsed until water runs clear)
- 1/4 cup Short-grain Rice (Sushi Rice) (adds extra starch for a creamier texture)
- 1 tablespoon Peanut Oil or Vegetable Oil (used to coat the rice to help grains break down)
- 1/2 teaspoon Kosher Salt (for the initial rice marinade)
The Aromatics and Seafood
- 6-8 large pieces Dried Scallops (Conpoy) (high quality, deeply orange in color)
- 4 pieces Dried Shiitake Mushrooms (optional, for added earthiness)
- 3 slices Fresh Ginger (smashed slightly to release oils)
- 10-12 cups Water or Low-Sodium Chicken Stock (adjust for desired thickness)
- 1 tablespoon Shaoxing Wine (to soak the scallops)
Finishing and Garnish
- 1/4 teaspoon White Pepper Powder (to taste)
- 1 teaspoon Light Soy Sauce (for seasoning at the end)
- 2 stalks Green Onions (finely sliced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Fried Shallots (for crunch)
- 1 teaspoon Sesame Oil (for drizzling)
- 1-2 sticks You Tiao (Chinese Fried Dough) (sliced into bite-sized pieces)
👨🍳 Instructions
-
1
Rinse the dried scallops under cold water to remove any grit. Place them in a small bowl with the Shaoxing wine and enough warm water to cover. Soak for at least 2 hours, or overnight in the refrigerator, until softened.
-
2
Once the scallops are soft, use your fingers to shred them into fine threads. Do not discard the soaking liquid; strain it through a fine-mesh sieve and reserve it for the cooking pot.
-
3
Wash the jasmine and short-grain rice together in several changes of water until the water is no longer cloudy. Drain thoroughly in a colander.
-
4
In a bowl, toss the drained rice with 1 tablespoon of oil and 1/2 teaspoon of salt. Let this sit for 30 minutes. This 'marinating' of the rice helps the grains burst and dissolve faster during cooking.
-
5
In a large, heavy-bottomed stockpot or Dutch oven, bring 10 cups of water (or stock) to a rolling boil.
-
6
Add the marinated rice, shredded scallops, the reserved scallop soaking liquid, smashed ginger slices, and dried mushrooms (if using) to the boiling water.
-
7
Stir the pot immediately to ensure no rice sticks to the bottom. Allow the liquid to return to a boil for 5 minutes.
-
8
Reduce the heat to medium-low. Cover the pot with a lid, but leave it slightly ajar to prevent the porridge from boiling over.
-
9
Simmer for 60 to 90 minutes. Every 15 minutes, give the porridge a vigorous stir. This agitation is crucial as it releases the starches and creates the signature creamy texture.
-
10
Check the consistency after 60 minutes. If it is too thick, add another 1-2 cups of boiling water. If too thin, continue simmering uncovered for 15 more minutes.
-
11
Remove the ginger slices and the whole mushrooms (you can slice the mushrooms and return them to the pot if desired).
-
12
Season the congee with white pepper and a splash of light soy sauce. Taste and add more salt only if necessary, as the scallops are naturally salty.
-
13
Ladle the hot porridge into deep bowls. The texture should be like a thick, flowing cream, not a solid mass.
-
14
Garnish generously with sliced green onions, cilantro, fried shallots, and a few drops of toasted sesame oil. Serve immediately with warm 'You Tiao' on the side.
💡 Chef's Tips
For the smoothest texture, freeze your rinsed and oiled rice for 2 hours before cooking; the ice crystals break the grain structure for a faster melt-in-your-mouth result. Always use a heavy-bottomed pot to prevent the rice from scorching at the bottom during the long simmer. Don't skip the short-grain rice; its higher starch content is the secret to that restaurant-style 'glossy' finish. If you prefer a richer flavor, use a 50/50 mix of homemade chicken stock and water rather than just plain water. Adjust the thickness to your liking—Cantonese style is usually thinner and silkier, while other regions prefer a thicker 'stick-to-your-ribs' consistency.
🍽️ Serving Suggestions
Serve with 'You Tiao' (Chinese crullers) for dipping to provide a crunchy contrast to the soft rice. Pair with a side of Century Egg (Pidan) slices for a classic flavor profile. Add a dish of pickled mustard greens or fermented bean curd to provide a salty, acidic punch. A side of soy sauce-fried noodles makes this a complete and traditional Hong Kong-style breakfast. Serve with a hot cup of Oolong or Pu-erh tea to cleanse the palate between savory bites.