Scallop Congee with Seafood XO Sauce
What You Will Need
Ingredients
- 100g White Rice
- 4 Dried Scallops
- 200g Fresh Scallops
- Scallions (chopped), garnish
Marinade
- A pinch of Lee Kum Kee white peppercorn powder
- 1g Salt
- A pinch of cornstarch
Seasoning
- 4 tbsp Lee Kum Kee Seafood XO Sauce (Hot & Savoury)
- Salt, to taste
Made with
Lee Kum Kee products
How to make it
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Rinse the white rice and soak it in water for 30 minutes. Soak the dried scallops in a little water until soften.
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Mix the fresh scallops with the marinade and set aside.
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Bring the water to a boil in a pot with a rice to water ratio of 1:10. Once boiling, add one tablespoon of oil, then add the white rice, dried scallops. Bring to a boil on high heat, then reduce to medium-low heat and cook until the congee reaches a thick and creamy consistency.
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Add scallop and cook for 4 minutes or well-cooked.
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Add salt to taste and Lee Kum Kee Seafood XO Sauce, and garnish with chopped scallions.
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