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Saturday, 28 January 2017

Abalone Scallop Congee 鲍鱼干贝粥


Abalone has never been in my lunar New Year grocery list as my family is not a great fan of this auspicious ingredient 😬 However, this precious ingredient is still able to find its way into my kitchen - through the hampers my husband's company received 😌

After googling for the methods to prepare canned abalone, and dried scallops, I finally was able to put together the abalone, scallops, mushrooms, and rice into a yummy pot of congee for the family 😁


Servings: 4 persons


Ingredients

1 can abalone in stock 罐头鲍鱼, 425g

2 dried  shiitake mushrooms 干香菇

3 dried scallops 干贝

1 tbsp rice wine 花雕酒

1 cup rice 米

1 tbsp multigrains 五谷米, optional

800↝1000ml water 水

2 tsp chopped ginger 姜

1 stalk white scallion 葱白

1 tbsp chopped carrot 胡萝卜粒

1 cube chicken stock, optional 鸡晶块


1 tbsp green scallion and coriander leaves for garnishing 青葱和谐5tg。




Directions
1. Place 1 can of unopened abalone in a rice cooker. Fill up with water to about 1/2 the can's height. Select "soup" function, set the "cooking time" to 1 1/2 hour, and start the heating process.

After the process ends, let the can of abalone sits in the closed rice cooker untill it cools down COMPLETELY.

I heated the can of abalone in the evening, and let it sat overnight in the rice cooker.

The purpose is to soften the abalone. Some references I came across suggested to steam or boil the can of abalone for 4 hours.



2. Rinse, and soak rice for about 1/2 an hour or more.

Rinse and soak shiitake mushrooms in hot water for about 20 minutes. Cut the shiitake mushrooms into julienned strips after they have softened. Keep the shiitake mushroom water for later use.



3. Break dried scallops into pieces. 


Soak with rice wine or 花雕酒 for about an hour. Let the scallop submerge below the rice wine.



4. Steam the shredded scallop with rice wine, and julienned shiitake mushrooms for about 20 minutes. Let both ingredients stay in the steamer for another 20 minutes. Set aside.



After the scallop has cooled down, rub or tear the scallops into fine threads. Cover and set aside.



5. After the can of abalone has COMPLETELY cool down, trim away the dark tentacles* and slice the abalone into thin slices.

Keep the abalone soup for later use.

Keep the trimmed tentacles for cooking later. Store the abalone slices in the fridge till needed.

*I think it it called the tentacles 🤔





6. Pour about 1 tsp of canola oil, chopped ginger and white scallion, into the rice cooker. Select "Congee" function and set the "Cooking Timer" to 1 hour. Start the process.



When the ginger becomes fragrant, add in the soaked rice and chopped carrot. Stir-fry for about 1 minute.



Pour in about 800 to 1000 ml of water, close the lid and let the ingredients cook for about 15 minutes.



7. After 15 minutes of cooking, add in julienned shiitake mushrooms, shredded scallops, abalone tentacles, abalone soup, and mushroom water.

Close the lid and cook for another 15 minutes.









8. When the second 15 minutes is up, add in chicken stock cube and stir briefly. Close the lid, turn off the power, and let the ingredients simmer for about 30 minutes. 

If you prefer a grain-less or gluey type of congee, you can continue the cooking process of the rice cooker without cutting off the power supply. You may have to add in more water.





End of the 30 minutes simmering.



9. Serve the hot porridge with abalone slices, and garnish with green cut scallions and coriander leaves 😋





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