It’s a simple congee dish with a rich pork bone stock and with umami flavor from dried scallops and dried oyster.
Serving: 4Difficulty: Easy
2 lb pork back bones, washed and drained
1½ tbsp salt
3½ quarts water (14 cups)
1 cup uncooked rice, washed and soaked in water for 2 hours
1 stalk green onion
12 small dried scallops, washed
6 dried oyster, washed (optional)
2 dried tangerine peel, washed and cleaned (optional)
2 sliced ginger, shredded
1 stalk scallion, chopped
1 tsp fried red onion (optional)
white pepper, to taste
salt, to taste (if needed)
Rub the pork bones with 1½ tablespoon salt in a mixing bowl and marinate overnight.
In a large pot add enough water to submerge completely and bring to a boil. When it is boiling add the marinated pork bones and let boil for 3 minutes. Remove from the burner, drain, and rinse clean. This step keeps your broth clear and clean tasting. Set aside.
In the same large pot add 3½ quarts of water, cover and bring the water to a boil over high heat.
When water is boiling, add pork bones, rice, ginger, scallion, dried scallops, dried oyster and dried tangerine peel. Once boiling, reduce the heat to medium low and stir occasionally so that the rice doesn't stick at the bottom.
Cover the pot loosely, and simmer the congee for about 1 hour or until the congee is thickened and creamy. When the congee it's done, remove the scallion.
Ladle the congee into small bowls, and serve with chopped scallion, ginger, fried red onion and white pepper.