Scallop Porridge Made in Slow Cooker. Make Chinese Rice Porridge (Congee) in a slow cooker. Incredibly easy to make and comes out perfect. Set this up the night before and you will have breakfast in the morning.
Stir to coat them with the butter and seasonings. I thought dried scallops would make the porridge nutritious and tasty. Since conpoy is rich with umami flavor, I didn't add any salt in this recipe.. You can have Scallop Porridge Made in Slow Cooker using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Scallop Porridge Made in Slow Cooker
- Prepare 1/2 cup of rice.
- It’s 3 cup of water.
- It’s 2-3 tbsp of dried scallops (conpoy), steeped in water for about 15 minutes.
- You need 1 pinch of sugar.
- You need of Scallions for topping.
I forgot to add a potato to this nikujaga, so you can add one. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom. Congee can be cooked on a stovetop, in a rice cooker with congee setting, or with a slow cooker. There is no limit to what can be added to congee.
Scallop Porridge Made in Slow Cooker instructions
- Mix all ingredients in your slow cooker..
- Cook HIGH for 2-3 hours or LOW for 6 hours..
- Mix before serving. Serve with chopped scallion..
Repeat until all ingredients are used up. This Minced Pork and Dried Scallop Porridge is definitely a Cantonese style congee. Minced or ground pork lends flavor and texture while dried scallops provide sweetness to the congee. It is rich with umami flavor from dried shrimp, dried scallops, and shiitake mushrooms. The congee is a great meal for breakfast, lunch, or dinner!