Scallop Meat and Oyster Congee

Name: Scallop Meat and Oyster Congee
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice; 50g Oyster sauce; 50g Scallop meat; 10g salt; 5g ginger; 5ml Cooking Wine; 5ml Soy sauce; 3g Chicken Bouillon Powder; 3g Shallots

by Strawberry tea

4.7 (1)

Favorite

6

Difficulty

Normal

Time

30m

Serving

3

I didn’t finish eating the scallops I bought before, so I cleaned it up and put it in the refrigerator to cook the porridge, adding a little oyster sauce, it was very delicious.

Ingredients

100g Rice
50g Oyster Sauce

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50g Scallop Meat
10g Salt

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5g Ginger

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5ml Cooking Wine

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5ml Soy Sauce

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3g Chicken Bouillon Powder

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3g Shallots

Scallop Meat and Oyster Congee

1. Add appropriate amount of ginger after thawing the scallop meat

2. Add the right amount of salt

3. Add some light soy sauce

4. Add some cooking wine

5. Add a spoonful of starch, stir well, and marinate for a while

6. When the porridge in the rice cooker is cooked until 15 minutes are left, add the marinated scallop meat

7. Wash the oyster sauce and dry it with water

8. Cut the oyster sauce into cubes, pour it into the porridge and cook

9. After the porridge is cooked, add some chopped green onion

10. Add a pinch of salt

11. Add the right amount of chicken essence and stir evenly

Tips:
The scallop meat should be marinated with ginger and cooking wine, so that the porridge will not be particularly fishy. The scallop meat and oyster sauce are easy to cook, so wait until the porridge is cooked until it blooms before adding these ingredients.