Introduction
Guys, let me tell you something: when the mornings start getting crisp and cool, all I want is a bowl of thick, warm congee to kickstart my day. I’ve been obsessed with making this dried scallop seafood congee lately, and honestly? It’s become a weekend staple in my family’s breakfast routine. Not only is it packed with that cozy, comforting vibe, but it’s also surprisingly easy to make once you get the hang of it. Plus, there’s something about slow-cooking a pot of congee that just feels so satisfying—like you’re giving your body and soul a big hug, right? No fancy equipment needed, just a good pot, some patience, and these simple ingredients. Let’s dive in!
Ingredients You’ll Need
First things first: let’s gather all the ingredients. Don’t worry, most of these are pantry staples, so you probably already have them. Let’s list them out clearly:
- 150 grams of rice (I use long-grain rice for a nice, fluffy texture, but short-grain works too if you prefer a creamier congee)
- 16 dried scallops (these are the star of the show! Look for ones that are plump and not too hard; they’ll add that sweet, umami depth to your congee)
- 1 squid head (you can find these at Asian grocery stores or even your local seafood market. If squid head is tricky, shrimp or crab meat would work as a substitute, but squid head gives a great chewy texture!)
- 5 green onions (scallions, if you’re using the white and green parts. They’re milder than regular onions and add a fresh, subtle oniony flavor—no harshness here!)
- Marinade for dried scallops: 5ml cooking wine (rice wine is traditional here, but white wine or even sake works too if you have it. This helps remove any saltiness and adds fragrance)
- 5ml light soy sauce (adds a touch of umami without overpowering the seafood flavor)
- 1 gram of white sugar (yes, just 1 gram! It balances the salt and enhances the sweetness of the scallops. Trust me, you’ll notice the difference)
- Boiling squid head: 1 gram of salt (for the base flavor) + 5ml cooking wine (to get rid of that fishy smell—critical for fresh-tasting congee!)
- Congee seasoning: 3 grams of salt (to season the congee), 1 gram of chicken essence (or MSG, if you prefer; adds a savory boost), 3 grams of white pepper (spicy warmth + helps cut through seafood richness), 5ml sesame oil (last-minute for that aromatic finish!)
How to Make Dried Scallop Seafood Congee
Step-by-Step Cooking Instructions
Okay, let’s get cooking! The key here is patience—slow boiling makes the congee super creamy and the rice melts into the broth. Let’s start with the squid head because it needs to be prepped first. Pro tip: don’t rush this part; clean squid head thoroughly to avoid gritty bites!
Step 1: Clean the Squid Head
First, take your squid head and remove the tough, hard beak inside (you can use a small knife to gently pry it out). Then, scrub the tentacles under cold water to get rid of any sand or grit—squid can be slimy, so a quick rinse with a brush works too! Pat it dry with a paper towel once cleaned. This step ensures the squid is tender and clean, not fishy at all.
Step 2: Prep the Dried Scallops
Next, the dried scallops. Remove any tough membranes on the scallops (you’ll see a thin, stringy part—just pull that off with your fingers or a knife). Rinse them quickly under warm water (don’t soak them too long! Soaking removes too much salt, and we want the natural umami of the scallops). Pat them dry, then set aside. They’ll get marinated next!
Step 3: Marinate the Dried Scallops
Time to add flavor to the scallops! In a small bowl, mix the 5ml cooking wine, 5ml light soy sauce, and 1 gram of sugar. Pop the dried scallops into this marinade and let them sit for 5 minutes. The sugar balances the saltiness of the scallops, the soy sauce adds a deep flavor, and the cooking wine banishes any residual saltiness. Yum, they’re already smelling amazing!
Step 4: Season the Squid Head (Optional Pre-Boil)
Now, prep the squid for boiling. In a small pot, bring 1 cup of water to a boil. Add 1 gram of salt and 5ml cooking wine. Once the water is boiling, drop in the cleaned squid head. Let it cook for 2-3 minutes until it turns opaque and just starts to change color. Quick check: if it’s still too white, cook a bit longer!
Step 5: Cook the Squid Head
Once the squid head is cooked, use a slotted spoon to transfer it to a plate. Let it cool for a few minutes, then cut it into small bite-sized pieces. Set aside—this will go into the congee later. The salt and wine in the boiling water take care of the “fishy” taste, so your congee will be super clean and fresh!
Step 6: Start Boiling the Rice
Now, the main event: the rice! Take your 150 grams of rice and rinse it a few times under cold water until the water runs clear (this removes excess starch, so the congee is less sticky). In a large pot, add the rinsed rice and enough water to cover it by about 3 inches (add more water if you like a thinner congee). Bring to a boil over medium heat, then reduce to low heat. Let it simmer for 30 minutes, stirring occasionally to prevent sticking. Why 30 minutes? Because slow boiling breaks down the rice into a creamy texture—don’t rush this part!
Step 7: Add the Cooked Squid to the Congee Base
After 30 minutes, the rice should be soft and the congee thick. Now, add the pre-cooked squid pieces to the pot. Stir gently to mix them in. Let it simmer for another 5 minutes—this lets the squid heat through and infuse the congee with its flavor. You’ll notice the congee starting to get even creamier with the squid in there!
Step 8: Season the Congee
Time to season! Add the 3 grams of salt, 1 gram of chicken essence, and 3 grams of white pepper. Stir well to distribute the seasonings. Taste as you go—you can always add more salt or pepper if needed, but remember: the dried scallops are already salty, so don’t overdo it with salt!
Step 9: Add the Marinated Dried Scallops
Now, add the marinated dried scallops to the pot. Let them cook for 10 minutes—this gives them time to rehydrate and release their sweet, briny flavor into the congee. They’ll get plump and chewy, which is chef’s kiss texture-wise!
Step 10: Finish with Green Onions and Sesame Oil
Finally, chop the green onions into small bits (you can save the green tops for garnish if you want!). Add the chopped green onions and 5ml of sesame oil to the pot. Stir once, then turn off the heat. Let the congee sit for 10 minutes with the lid on—this is called “resting,” and it makes the flavors meld together perfectly. The residual heat from the pot will keep the congee warm and creamy.
And there you have it! Your dried scallop seafood congee is ready to serve. It should be thick, creamy, and packed with the sweet-savory goodness of scallops, the tender bite of squid, and the fresh kick of green onions. Warning: this will disappear fast—my family finished two bowls each!
Tips for the Perfect Seafood Congee
Want to level up your congee game? Here are my pro tips to make it extra special (and avoid common mistakes!):
- Soak Dried Scallops: If your dried scallops are old or very salty, soak them in warm water for 15 minutes first to remove excess salt. Then marinate as usual—this step makes them softer and less chewy!
- Seafood Substitutions: No squid head? Use shrimp (peeled, deveined, and cut into chunks), crab meat, or even clams! Just cook any seafood separately first (with salt and wine) to avoid fishiness.
- Spice Up the Flavor: White pepper isn’t just for heat—it helps cut through the richness of the congee and enhances the seafood’s natural sweetness. Don’t skip it!
- Green Onions vs. Chives: Chives work too, but green onions (scallions) are milder and add a fresh, mild onion flavor. Regular onions are too strong, so avoid those!
- Texture Check: For the creamiest congee, keep the heat low while boiling. The rice should break down slowly—if it’s too watery, let it simmer uncovered for 5-10 minutes more. If it’s too thick, add a splash of hot water!
So, there you have it—my go-to dried scallop seafood congee recipe! It’s perfect for chilly mornings, weekend breakfasts, or even a light dinner. The best part? You can customize it with your favorite seafood or add-ons like corn or mushrooms. Let me know how it turns out in the comments—I’d love to hear your twists! Happy cooking, and enjoy your warm, comforting bowl!
