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Ingredients
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Congee
Method
Congee Method
- 1
Prepare the ingredients
Rinse the rice under cold water until the water runs clear. Rinse fish maw under cold water; soak in warm water for 1–2 hours until plump; drain and cut into bite-sized pieces. Soak dried scallops in warm water for 20–30 minutes until soft; reserve soaking liquid.
- 2
Prep yam and aromatics
Peel Chinese yam and cut into 1-inch chunks. Peel and grate fresh ginger.
- 3
Start the congee
In a large heavy-bottom pot, bring 7 cups water or light chicken stock to a boil. Add rinsed rice and grated ginger; reduce heat to a gentle simmer.
- 4
Simmer and thicken
Let the congee simmer, stirring occasionally to prevent sticking. Cook for about 40–60 minutes until the grains have broken down and the mixture reaches your desired porridge consistency.
- 5
Add yam
Add yam chunks to the pot; continue simmering for another 15–20 minutes until tender and creamy.
- 6
Add fish maw and scallops
Stir in the rehydrated fish maw pieces and softened dried scallops. If using any reserved soaking liquid, strain it and add a portion for extra flavor and body. Simmer 5–10 minutes until fish maw is glossy and tender.
- 7
Season and finish
Season with salt and white pepper to taste. Drizzle sesame oil over the congee and give a gentle stir.
- 8
Garnish and serve
Chop green onions and sprinkle over the congee just before serving. Serve hot.