Savor this quick and easy Malaysian-inspired recipe from Martin Yan's Asian Favorites.
- 60 minutes
- 2 hours
- 4 servings
- 8-10 Dried oysters
- 6-8 Dried scallops
- 2-3 Shiitake mushrooms
- ¾ cup Medium-grain rice
- 2 litres Water
- 2 Green onions, chopped
- In separate bowls, soak the dried oysters, scallops and shiitake mushrooms in just enough water to cover until softened, for about 1 hour Drain and keep the liquid
- Shred the scallops. Remove the stems from the shiitake mushrooms and slice the caps into thin strips
- Wash and rinse the rice until the water runs clear. Place the rice, liquid from soaking the seafood water, oysters, shredded shiitake mushrooms and scallops in the rice cooker Season to taste
- To serve, garnish congee with chopped green onions
Share it with your friends.