Dried Scallop Congee

Instructions

1. Prepare the dried scallops
   After soaking the dried scallops in warm water for 20 minutes, drain and reserve the soaking liquid. Shred the scallops by pulling them apart with your fingers or two forks, removing any tough parts.
2. Start the congee base
   In a large pot, bring the water or chicken stock to a boil. Add the rinsed rice and stir well. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. Add the scallops
   After 30 minutes, add the shredded scallops and the reserved soaking liquid to the pot. Continue to simmer on low heat for another 45 minutes, stirring occasionally until the rice has broken down and the congee has reached a creamy consistency.
4. Season the congee
   Add light soy sauce, white pepper, and salt to taste. Stir well and continue to simmer for another 15 minutes, adding more water if the congee becomes too thick.
5. Prepare the ginger oil
   While the congee is simmering, heat the vegetable oil in a small pan over medium heat. Add the julienned ginger and fry until fragrant and lightly golden. Remove from heat.
6. Finish and serve
   Stir the sesame oil into the congee. Ladle the hot congee into serving bowls. Drizzle the ginger oil over each bowl, then garnish with green onions, cilantro, and fried shallots. Serve immediately while hot.