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.
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.
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:
INGREDIENTS:
- 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
- 8 cups SUPERIOR STOCK
- salt and pepper to taste
INSTRUCTION :
- 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
- 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
As always, Dedy, that picture is a work of art!
I wonder if I could make something similar using Cauliflower instead of rice…
what a great idea, i guess the florset cn be rendered in a slowcooking and made porridge-like texture!!!
go for it phal, let me know how it goes then!
Thanks Dedy! I will!
liat masakan kece gini jadi berhasrat masak tapi bagaimana mungkin dapur aja ga punya wkakakakka
Pengennya langsung makan, malas masak. Sayangnya disini ga ada abang bubur ayam lewat 😥 .
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 🙂
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!
I have to say I have never eaten a seafood rice porridge before. And dried scallop are totally new t me. I will need to explore these for sure, it sounds amazing. Wonderful recipe!
I’ve never seen these dried scallops. Interesting!
Yours look better than any that one can get outside. Bet it tastes a lot nicer too. Nothing beats own homecooked!
this looks so good had congee once years ago in Hong Kong
Interesting, how do you dry your scallops?
i using my oven first for about 1 hours in 60 degree Celcius then i let it sun dried until completely drried…….
Forgot to ask if you use any special kind of scallops.
Actually you can use any kind of scallops norma, but i’m using the giant axe scallop for making thins…
you can even made dried scallops from frozen scallop too…….
Keliatan enak banget dan langsung laperrr.. :-9
This looks delicious! Comfort food at it’s finest! 🙂
That sounds so good and a very comforting dish. Would love to try this dish.
Ded, ini liat fotonya aja langsung laper
yummy
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! 🙂
You should visit the chinese town nearby your place then Sophie,
i bet you won’t regret it!
I Will do that. 😃
I used to have dried scallops soup with Chinese fried dough sticks for the supper … well, it has been ages since I last tasted one…yours looks divine!
´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 ? 😛
Waduh, sayang banget gak dicobain mbak…..
btw, sgaa sesuatu g pedas berbumbu biasanya lidah org indo pasti suka!
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….
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 😛
sbnernya bukan selere org malay juga itu mbak, tp lbh ke org tionghoa…hehehe
tp aku asli darah batak juga bisa suka sih, jd tergantung lidah masing2
iya sih Sangri-La emang byk tamu Tionghoanya, saynag nggak sempet kupotret 🙂
This is another great dish!! I love scallops but have never cooked with them before. Thanks for sharing!
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.
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!
This looks like the perfect bowl of comfort food!
Yum! And by the way, you have one of the best pictures for food blogs that I have seen! 🙂 Your pictures look super professional!
A perfect comfort meal!
A very interesting dish. It’s so nice to see different version of rice porridge from different cultures. Beautiful.
This looks very nice and definitely comfort food!
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!
This is an amazing dish.
I love scallops but have never cooked with dry scallops. Looks very tasty and has interesting health benefits!
that looks truly delicious
akkkkk…..keliatan enak banget! Aku belum pernah nyobain bubur pake dried scallop. Biasanya bubur seafood aja.
Oh yum. These look delicious!
Kelihatannya enak juga nih bubur pakai scallop kering gitu. Nyari dimana ya di sini yang jual bubur scallop gitu . . .
biasanya di chinese resto yg high end ada mas…….
tp klo sempet cb aja ke chinese town macam glodok/petak sembilan, ada kok yg jual scallop kering, tinggal dimasak deh!
This would be a great breakfast, Filipinos do eat congee for breakfast as well as afternoon snack. Yum!
I’ve never thought to put all those colourful things into my bubur ayam, thanks for the inspiration 🙂