Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop 오트밀 죽, 죽 for those who are 더 많이 familiar with the word porridge. Actually, it’s the same. And whichever name 당신 call it, it will still taste as good though I suspect the word “congee” sounds much 더 많이 sophisticated and refined to be used.
For this congee, I use dried scallops which I purchase from the wet market. 당신 can get them from supermarkets and some chinese herbal shops 또는 even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...
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