Ingredients:
- 1/2 cup rice;
- 1 cup (240 ml) water;
- 1/4 teaspoon sea salt;
- 1/2 teaspoon vegetable oil;
- 1 piece ginger, about 2 - 3 oz (60 - 90 g), peel, pound and roughly chop;
- 1 cup (240 ml) water;
- 4 oz (125 g) fresh ginkgo nuts;
- 6 dry scallops, about 2 oz (60 g);
- 2 tablespoons vegetable oil;
- 1 tablespoon thinly sliced scallion;
- Sea salt, adjust to taste.
Recipe:
Serving for 2
- Soak rice in water with salt and vegetable oil for 1 hour, better overnight;
- Soak dry scallops in 1/4 cup (60 ml) water for 1 hour;
- Crack ginkgo nuts;
- Branch in hot water and peel off skin;
- Add soaked rice and chopped ginger to 1 cup water in a large stock pot over medium high heat;
- Add 4 dry scallops, water from soaking dry scallops and ginkgo nuts;
- Transfer to the crockpot when comes to a boil;
- Cook until rice break apart to congee consistency;
- Dry the remaining 2 dry scallops;
- Break apart;
- Shallow fry in 2 tablespoons vegetable oil;
- Spoon congee to a bowl;
- Top with fried dry scallops and scallions;
- Serve hot.