Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried Scallop Rice Porridge or Chinese Conpoy Congee Recipe

Dried scallop porridge or conpoy congee is one of the most earthy and comforting chinese dry seafood delicacy. Just like my JEONBOKJUK or Korean Abalone Porridge, this scallop porridge or conpoy congee is considered as a immune system booster for elderly people, newly giving birth mother and also post sickness patients. In chinese descent culinary, dried scallop is one of luxury items. Luxurious ingredients deserved to be paired with my Homemade Superior Stock/Broth that made of  beef bone marrow, malay/kampung chicken, and mushrooms and conpoy soaking liquid. Actually, i used to made a superior stock with crumbled dried scallop/conpoy, but fot this recipe i let the scallop whole.

Dried Scallops Conpoy

Dried Scallops Conpoy

Dried Scallops (Daging Kerang Kampak Kering)

Dried Scallops (Daging Kerang Kampak Kering)

Conpoy is actually dried scallop that made of the adductor muscle of scallops or shell clams that preboiled and then dried with under the sun ray or electric oven. Once the liquid content reduced, the flavour is contentrated, that’s what made the smell of dried scallop or conpoy is pungent, oceanic and reminiscent of certain salt-cured meats. Dried scallop got a concentrated rich and umami  taste due to its high content of  amino acids, such as glycine, alanine, and glutamic acid that easily blown your taste buds.

conpoy porridge recipe dried scallops rice porridge

Chinese Conpoy Porridge Recipe Dried Scallops Rice Congee

I’m using an kerang kampak (axe clams) dried scallop for this poriddge  recipe. This scallop also called kerang kapak in Indonesia or callo de hacha Scallops in Mexico. The shape and the size of the kerang kampak scallops is a sort of kidney. This scallop is much more bigger than common scallop, as you seen the comparison beetween the axe clams scallop with  the medium size common scallop on photograph above.The shell of kerang kampak could reach more than 30 cm and the size of the scallop (abductor muscle) could reach 10 cm. Since finding dried scallop is not that easy in Indonesia, i dried it for myself, beside i can make sure there’s no additive and also preservatives on my dried scallop.  The medium size of regular scallop on the second photograph cost me about 22 USD for only a 100 grams, pretty damn pricey!.
Soaking and Preparing Dry Scallops before Cooking

Soaking and Preparing Dry Scallops before Cooking

How to soaking and preparing dried scallop before cooking is another following step that actually a key for making a delicious porridge. I like to soaked the scallop in the fridge overnight, you can add some ginger and also rice wine on this step to reduce the fishy smells. Once the dried scallop is soften you can shredded it or cooked it whole. NEVER WASTE THE DRIED SCALLOP SOAKING LIQUID! make sure you retain the soaking water as it will be highly flavored and can be added to whatever you are cooking. For preparing the rice for making the porriddge, mix the rinsed rice with a bit of oil and salt before boiling it. The rice will be broken down very quickly and produce a very nice starchy texture.
Recipe Dried Scallops Rice Porridge Conpoy Congee

Recipe Homemade Dried Scallops Rice Porridge Conpoy Congee

Rice porridge with dried scallop or conpoy congee is called bubur kerang scalop in Bahasa Indonesia. You could find this menu on several kopitiam or chinese cofee shop in your town. Conpoy rice porridge is usually served as a morning supper. Common condiment fot it is sambal (chilli sauce), runny poached egg, cakweh (deep fried savoury buns) and garnished with chopped  chillies, bawang goreng (deep fried shallots), garlic chieves and scallion. A dash of white peppercorn and also sesame oil as a last touch made it just perfect.

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe

Dried Scallop Rice Porridge or Conpoy Congee Recipe:


  • 100 gr prepared/rehydrated dried scallop or conpoy
  • 100 gr rice, cleaned in running water until the water is clean, soaked 30 minutes and drained, rub with 1 tsp salt and 1 tbsp oil, set aside
  • 1/2 deboned kampong/malay chicken breast (similiar with free range chicken)
  • 3 chinese mushrooms, soaked 30 minutes before cooking, thinly slice
  • 2 bulbs or garlic (yes, you it’s BULBS, not cloves!)
  • 3 shallot, finely chopped
  • 3 cm ginger, bruised
  • 2 tsp sesame oil
  • 1 tbsp shaoxine rice wine
  • 1 tbsp light soy sauce
  • salt and pepper to taste


  • Heat up the oil in the wokpan until sizzling hot, quick saute the garlic, shallot and the ginger until slightly browned
  • Add the mushrooms and chicken breast , continue saute for about 2 minutes, set aside
conpoy dried scallop rice porridge recipe

Step By Step Chinese Style Dried Scallops Rice Porridge Recipe

  • Meanwhile, put the soaked rice, SUPERIOR STOCK,  garlic bulbs, prepared dried scallop, and the soaking liquid into a crockpot or heavy bottom pan, bring it to boil
  • Put the sauteed chicken breast mixture into the pot
  • Add the oyster sauce, rice wine, soy sauce and season with salt and pepper
  • Pour the chicken stock into the pan, bring  to boil
  • Simmer and continue stirring to prevent the rice sendiment sticking in the bottom of the pan
  • If you like , pour the raw egg just before it serve and cover the pan
  • Serve with the garnish

Garnish for serving:

  • poached  egg
  • sambal
  • chopped bird’s eye chillies
  • chopped garlic chieves

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48 thoughts on “Dried Scallop Rice Porridge or Conpoy Congee Recipe

  1. This looks wonderful Dedy! I love congee, it is pure comfort food in a bowl for me and this dried scallop version is definitely a great immune booster. Great recipe, thanks for sharing 🙂

  2. I didn’t know such thing as dried scallop exist. When I see Korean drama someone make porridge for sick and I always wonder how it taste like, they even have porridge restaurant there. This recipe sounds so calming. I will request my husband to make when I get sick. Yeah! It’s a great idea!

  3. Waw, what a special dish! I never tried dried scallops before,…I have never seen it available over here too! 🙂 Looks very apart! Now, I am intruiged, Dedy! 🙂

  4. ´kemarin kemarin di Hotel ada juga menu sarapan ini tapi kok ya nggak nyoba aku ya 🙂

    tapi bubur ayam di atas rasanya lebih nikmat deh, apalagi kl pedes ya bro ? 😛

      • soalnya pagi aku biasa sarapan Protein plus sayur ya, jd sayang memang nggak sempat nyoba bubur ayam, herannya itu ya, kok ada campuran irisan telur hitam, nggak tahu diapakan itu telurnya kok bisa hitam loreng loreng bgt hihihi jd tambah nggak ingin Saat itu nyoba, apa krn selera org malay beda kali ya ? 😛

      • oh, itu namanya telur pitan mbak, klo bhs londohnya thousand years egg, itu telurnya dikasih soda, mirip cr bikin telur asin sih……
        aku suka teksturnya yg kayak jelly malah mbak, hehehe
        btw, itu harganya lumayan loh klo di Indo….

  5. wah .. aku malah baru tahu ttg telur pitan, thanks infonya ya, aku Saat itu malah mikir yg macam macam jd takut juga buat nyobain hihihi, tiap hari kulihat beda beda tuh campuran buat bubur ayamnya di Hotel itu , jd nggak tahu jg kl harganya lumayan jg di sana kukira Cuma org Malaysia seleranya beda sama org Indo 😛

  6. I don’t usually cook/eat porridge these days because my Mom used cook porridge for me when I was sick. 😛 But I do love dried scallops and that’s what my Mom always add when cooking porridge. For someone who doesn’t like porridge, I wish I have a bowl of your porridge in front of me now. 🙂 So, I think you did a wonderful job here.

  7. Dedy, this porridge looks heavenly – I love all the colors and the ingredients it has! I find the dried scallops most interesting – never seen them in stores around here but be certain that next time I go shopping at my favorite Asian market, I will most definitely ask for them. Your presentation is absolutely impecccable!

  8. Growing up porridge was something that I had to eat when I wasn’t feeling well – I don’t like mushy texture so I didn’t preferably ate porridge over regular rice. HOWEVER, after having really delicious porridge…I changed my mind. Especially scallops I think I’ll have double portion!

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