Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, rich and so yummy: chinese rice porridge with scallops and chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

It’s absolutely delicious and everybody loves it- no doubt about that. Chinese Chicken and Rice Porridge (Congee). Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken. Congee is Chinese rice porridge, which can be served plain, sweet, or savory.

Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have rich and so yummy: chinese rice porridge with scallops and chicken using 12 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken:

1. Make ready 3 to 5 medium or 10 small Dried scallops
2. Prepare 1 jar - chopped pretty finely Zha cai (Sichuan pickled vegetable)
3. Take 1/2 large Chicken breast (with skin)
4. Take 100 ml White uncooked rice
5. Prepare 1/2 clove - don’t cut or grate it Garlic
6. Make ready The flavoring ingredients:
7. Take 2 tsp Sesame oil
8. Prepare 1 dash Sake
9. Prepare 1 dash Salt
10. Get 15 cm Green onion (leftover bits are okay)
11. Get Garnish:
12. Take 1 dash The white part of a Japanese leek, green onion, etc.

I am really excited to tell you today that I have been featured over at House of Annie as the October Top Commenter. Chinese rice porridge, is a very popular dish in China. There are also a lot of variations across other Asian countries. If you have good quality of both dried scallops and rice, you’re completely good to go.

Steps to make Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken:

1. These are all the ingredients. The dried scallops won’t get soft very fast, so soak them in water the day before. We’ll use the soaking water too.
2. Put the dried scallops in a generous amount of water with a little sake added to rehydrate. The next morning, they’ll be amazingly tender. Shred them by hand.
3. By the way, the dried scallops sold in the Chinese ingredient section are expensive, so buy the small, cheaper snacking ones sold in the drinking snacks section of your supermarket. Use more of them if they are very small.
4. The chicken breast will be shredded later, so just cut it up roughly.
5. Bring 2300 ml of water to a boil and add 5 tablespoons of sake and bits of leek or onion. With the water still boiling fast over high heat, add the chicken.
6. Scum will come out of the chicken. Skim it off cleanly, and turn the heat down to low.
7. Add the uncrushed half clove of garlic to the pan. You won’t taste the garlic if you use it like this. Cover with a lid.
8. Leave the pan covered over low heat for a while. Rinse the rice well and drain in a colander or sieve. When it starts to dry add the sesame oil and mix.
9. As you cook the rice, the oil will emulsify and you’ll get the unique flavor of Chinese style porridge.
10. The chicken should be cooked through. Take out the bits of leek or green onion and the chicken. Shred the chicken with your hands and put it back in the pan. Leave the garlic clove in.
11. Turn the heat back up to high. Add the rice and the scallops along with the soaking liquid. ♪ If the heat is too low here, the rice will stick to the pan. Skim off the scum again and turn the heat back down to low.
12. Partially cover with a lid, leaving a little gap. Simmer over low heat for a while.
13. When the rice is cooked and looks good, season with a little salt. Add the zha cai. The zha cai is important! Don’t leave it out. Simmer for a while more.
14. Done! Sprinke with some green onion or leek to taste. The more you add the better I think.
15. If you like samgyetang (a Korean soup), you’ll probably like this too. But you can make it in a much shorter time than samgyetang. Basically you’re just making porridge.
16. Addendum. About the zha cai - you may or may not like it, so try adding just a bit first…and adding more to your bowl to taste.
17. Ready to serve and ENJOY!

There are also a lot of variations across other Asian countries. If you have good quality of both dried scallops and rice, you’re completely good to go. After rehydration, the dried scallops themselves don’t have a huge amount of. Juk is Korean savory rice porridge, and it comes in many forms. The grains of rice can be fully ground, partially ground, or left whole, for a range of potential This recipe is for a classic dak (chicken) juk, and while it’s a fundamentally simple preparation, there are a few key details that ensure great results.

So that is going to wrap it up with this exceptional food rich and so yummy: chinese rice porridge with scallops and chicken recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!