Chinese Grandmothers, Aunties and Amahs around the world are probably screaming Munch-like as I post this inauthentic recipe. Too bad because - man - was this good. I prescribe it as a winter comfort food dinner, a possible hangover cure and - if you have someone who can make it for you - an excellent thing to feed a cold. Please note that the very bland picture above does not do this dish justice and that the photo is not blurry, that is chicken stock and scallop scented steam wafting upwards...
I made the mistake of cooking the scallops in a regular pan, rather than a nonstick one, so they lack the nice golden crust that I was looking for. That being said, the next time I make this dish, I will chop the scallops very finely and put them in my soup bowls as is and let the heat from the rice and the broth gently cook them.
1 cup Asian white rice, well rinsed
6 cups of water or green tea
2 cups chicken stock (homemade makes a big difference here)
12 scallops
2 cups corn kernels (frozen is fine)
1 Tbsp grated fresh ginger
2 Tbsps soy sauce
Around 2 tsps sesame oil (this should be drizzled according to taste rather than meticulous measuring out)
2 tsps vegetable oil
Salt
Chopped scallion for garnish (would be a nice touch, I forgot to buy some)
2 beaten eggs (optional)
Place your rice and your 6 cups of water in a large stock pot over low to medium heat. Add 1 teaspoon of salt and stir to combine. Cover and cook for an hour, stirring from time to time so that the rice doesn't catch. Feel free to lower the heat if you feel the rice is starting to do so, and you can add another cup of water if the rice is absorbing the water too quickly. You want to end up with a rather soupy finished product.
When the rice has 10 minutes left on its cooking time, start preparing the other components of the dish. Start by heating the stock and the corn together in a small saucepan until the stock is bubbling away at the edges and the corn is heated through.
Heat 2 tsps of oil in a skillet and cook the scallops for 2 minutes on each side. Or chop finely and add to bowl as discussed above. Salt lightly on each side while cooking.
Add 1/4 of the ginger, 1/4 of the soy sauce and a 1/4 of the beaten egg to each of the 4 soup bowls you are using to serve the congee. Stir to combine.
Top with a 1/4 of the rice and 1/4 of the steaming hot stock. Stir well to combine and to help the egg to cook through. Taste for seasoning.
Top with scallops and chopped scallion. Drizzle with a little sesame oil according to taste.
Go eat and be comforted. This will fix whatever ails you.