Hong Kong style Congee

Serves: 3 adults


  • 50g japonica rice
  • 50g jasmine rice
  • 20g glutinous rice
  • 1 tablespoon of oil
  • 1/4 tsp of salt
  • Water 
  • 12g dried scallops
  • 6g rock sugar
  • Salt and pepper to taste

(Optional ingredients and garnishes)

  • Chopped scallions
  • Thinly sliced ginger
  • Seafood such as fresh scallops and prawns (good to add ginger juice & prawn shell for added sweetness)
  • Sliced fish (good to add ginger juice)
  • Shredded pork or chicken (marinated)
  • Eggs! Fresh eggs, salted eggs century eggs!
  • Meatballs
  • Crunchy peanuts and crispy silver fish
  • Etc etc etc…!


  1. Rinse dried scallops and soak in hot water for 1.5 hours
  2. Conbine all 3 types of rice, rinse, then mix oil and 1/4 tsp of salt in. Mix well and let sit for at least 1 hour
  3. Place water (amount depends on preferred consistency of congee) in pot with 2 porcelain soup spoons or saucer. Bring to boil. 
  4. Add rice, dried scallops and bring to boil over high heat. Then reduce to medium heat and cook for an hour.
  5. Stir only when porridge has thickened to ensure no sticking to bottom of pot. 
  6. Add seasoning and optional ingredients before switching off heat. Serve with optional ingredients or garnishes. 
This entry was published on December 30, 2016 at 7:08 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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