Dried Scallop and Corn Congee

Instructions

1. Prepare the dried scallops
   After soaking the dried scallops for 2 hours, drain and reserve the soaking liquid. Shred the scallops into thin pieces using your fingers or a fork. Set aside both the shredded scallops and the soaking liquid.
2. Start the congee base
   In a large pot, combine the rinsed rice with 10 cups of water or chicken stock and the reserved scallop soaking liquid. Bring to a boil over high heat, then reduce to a simmer. Stir occasionally to prevent sticking.
3. Cook the congee
   Simmer the rice mixture uncovered for about 45 minutes, stirring occasionally, until the rice grains have broken down and the mixture has thickened to a creamy porridge consistency. Add more water if needed to achieve your preferred thickness.
4. Add the corn and scallops
   Add the corn kernels and shredded dried scallops to the congee. Continue to simmer for another 15 minutes, stirring occasionally to prevent the bottom from scorching.
5. Prepare the aromatics
   In a small pan, heat the vegetable oil over medium heat. Add the julienned ginger and the white parts of the green onions. Sauté for 1-2 minutes until fragrant but not browned. Add this mixture to the congee.
6. Season the congee
   Stir in the salt, white pepper, sesame oil, light soy sauce, and sugar. Adjust seasonings to taste. Continue to simmer for another 5 minutes to allow the flavors to meld together.
7. Serve
   Ladle the hot congee into bowls. Garnish with the reserved green parts of the green onions. Serve immediately while hot, offering additional condiments like crispy fried shallots, century eggs, or chili oil on the side if desired.