Congee with Salted Pork Bones and Dried Scallops 瑤柱咸豬骨粥

Happy 4th!!!  It’s raining and windy outside, because Hurricane Arthur is approaching.  So I decided to make congee with salted pork bones and dried scallops (瑤柱咸豬骨粥) today, some comfy food for me.  It’s a very delish chinese dish or soup.  It’s so easy, and with 1 big pot, it can feed me and my hubby for this long weekend.

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CONGEE WITH SALTED PORK BONES AND DRIED SCALLOPS 瑤柱咸豬骨粥
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. 5 handful of long grain rice (I know it sounds a little crazy, but that’s exactly how my mom taught me. Just try to grab as much rice as possible with 1 hand, then that’s what I meant by handful.)
  2. 1 pack of salted port bones (available @ chinese butcher stores)
  3. 5 dried scallops
  4. 10 cups of water for congee + around 3 cups of water for preparation steps
Instructions
  1. soak rice in water for half an hour, add in a little bit of cooking oil and salt. you don’t need a lot of water, just enough to cover all the rice
  2. soak dried scallop in hot water for half an hour, then peel the dried scallops
  3. boil the port bones in a separate pot for about 15 min to get rid of the fat and dirt
  4. in a big pot, add the 10 cups of water, rice, dried scallops and boiled pork bones, and bring it to boil
  5. then simmer for an hour with the lid slight open Since the pork bones are salted already, you don’t need to add anymore salt. We usually add some crunchy noodles and white pepper when we serve the congee to enhance the flavor
A Salt And Light Wanna Be http://www.saltlightwannabe.com/