Joyce's Open Kitchen, literally

Hong Kong style Congee


Serves: 3 adults


(Optional ingredients and garnishes)


  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.