Thursday, October 5, 2017

Recipe: Congee with dried scallops and pork meatballs

BabySumoKids love having congee aka Chinese porridge for dinner. Mummy loves it too because it's an easy, one pot nutritious meal for the family. 

To make congee, add your desired ingredients along with rice and water into a large pot and cook for 1 hour until the congee is smooth and thick. I like adding dried scallops and dried oyster to the congee as it gives the congee a lovely umami flavour. Earlier this week, I also added some pork meatballs to the congee for extra protein and the kids really liked it.

Congee with dried scallops and pork meatballs
Recipe by Baby Sumo
Preparation time: 2 minutes
Cooking time: 1 1/4 hour
Serves 4

For congee
1 cup rice
2l water
200g chicken breast, cut into large chunks
A handful dried scallops
2-3 dried oysters
1 carrot, peeled and cut into 1 inch chunks
1 large onion, peeled and cut into wedges
2 Chinese cabbage leaves, halved and sliced
1/4 tsp salt

For meatballs
150g minced pork
1 tsp cornflour
1/2 tsp light soy sauce

1. Rinse rice 4-5 times under water runs clear. Place in a large pot along with water, chicken, dried scallops, dried oyster, carrot and onion and bring to the boil over medium high heat. Once boiling, reduce to low heat and simmer for 1 hour, stirring occasionally, until congee is smooth and thick.

2. Add the Chinese cabbage and season the congee with salt. Increase to medium high heat.

3. Mix the pork, cornflour and soy sauce. Using your hands, make small balls and place in the congee. Cook for about 4-5 minutes.

4. Ladle into bowls and serve. (I usually do not serve the chicken as it is added to make the congee sweeter.)

Note: If the congee is too thick, add more hot water, about 1/2 to 1 cup in Step 2.

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  1. Now, THAT's what I call meatballs. They're huge! :D

  2. a meal to heal a broken heart and fill the soul with happiness! :)

  3. I absolutely love congee, especially with dried scallops and oysters- it adds so much flavour! Yours looks super delicious and I love how you serve yours with egg :)


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