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.

Who it suits / who should be cautious

• Suitable for most people as a nourishing everyday meal
• Gentle enough for those recovering from illness or with a weaker digestion — though those with active wind-cold type colds are advised by traditional practice to avoid heavy, hard-to-digest shellfish; small amounts of scallop are generally fine
• Oysters are high in zinc and iodine; those with known shellfish allergies should avoid this dish

Why these ingredients (the food-therapy logic)

• Dried scallops / conpoy (yao zhu): One of the most prized ingredients in Cantonese cooking, traditionally associated with nourishing kidney yin, improving eyesight, and supporting overall vitality.
• Fresh oysters (hao zi): Rich in zinc and minerals; traditionally valued for nourishing liver and kidney, and supporting cognitive function.
• Ginger (jiang): Warms the stomach, aids digestion, and balances the cool nature of seafood.
• Chicken stock: Forms the flavourful base that transforms plain rice into a smooth, satisfying congee.
• Spring onion and coriander: Added at the very end for freshness and aromatic lift.

Ingredients (2–3 bowls)

Ingredient	Amount	Notes
Fresh pearl oysters	300 g	Use the freshest you can find
Dried scallops (conpoy)	3–4 pieces	Soak in cool water for 30 min until softened
White rice	75 g	Use a congee-grade soft rice if possible
Fresh ginger, julienned	1 tablespoon
Spring onion, sliced	a few stalks
Fresh coriander	a few sprigs
Good chicken stock	~1 litre	Store-bought unsalted is fine
White pepper	to taste
Salt	to taste

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.

Bro Niu’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.

Community questions answered (selected)

• Q (wyccara): My Chinese medicine doctor told me not to eat scallop and oyster congee when I have a wind-cold type cold. Why is that? Bro Niu: When you have a cold, your digestive function is weakened. Dried oysters (hao chi) are dense and chewy — harder for a taxed stomach to process. A small amount of scallop in the congee is generally fine, but it is sensible to keep things light and easy-to-digest while you are unwell.

• Q (duckduck): How do I make congee as silky as a restaurant’s? Mine always separates into rice and water. Bro Niu: The key is the type of rice. Use dedicated congee-grade rice, or Shanghai rice — these break down properly. A rice cooker with a congee setting makes the whole process effortless; press one button and it sorts itself out.

---

Published December 6, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.