Dried Scallop and Fresh Oyster Congee (Cantonese Style)

Why people make this congee

This is not the thin, separate-grain Teochew-style oyster congee; this is the Cantonese way, where the rice is cooked low and slow in fragrant stock until it dissolves into a glossy, silky porridge. Fresh pearl oysters and dried scallops (conpoy) are a classic pairing — the scallops lend a deep umami savouriness that permeates every spoonful, while the oysters bring sweetness and freshness. Traditional food therapy considers this combination supportive of mental clarity and overall vitality — but frankly, even without the wellness credentials, this congee would still be irresistible.

Method

1. Clean the fresh oysters: rub gently with cornstarch and salt, rinse thoroughly under cold running water, then drain and set aside.
2. Soak the dried scallops in cool water for about 30 minutes until softened. Do not discard the soaking water — it adds flavour.
3. Combine the white rice, soaked scallops (with their soaking liquid), and chicken stock in a pot. Bring to a boil, then reduce heat and cook gently, stirring occasionally, until the rice breaks down into a smooth, thick congee — about 40 minutes.
4. Add the cleaned oysters and ginger shreds. Bring back to a gentle simmer and cook for 3 to 4 minutes only — just until the oysters are just cooked through and still plump.
5. Stir in the spring onion and coriander. Season with salt and white pepper. Serve immediately while piping hot.

Nourilo’s Tips

• The real secret to silky Cantonese congee is using a soft-grain “congee rice” (煲粥米). If you use standard jasmine or Shanghai rice, the congee will be stickier. A good rice cooker with a congee setting does a wonderful job with minimal watching.
• You can customise this congee with additions such as shiitake mushrooms or shredded lean pork — both work beautifully without overpowering the delicate scallop flavour.
• Oysters cook very quickly; do not overcook them or they will shrink and toughen.