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DRIED SCALLOP CONGEE WITH FISH MAW AND SHREDDED CHICKEN

Serve 2

Ingredients:

  • Brown Rice, 1/2 cup
  • Oats for Rice, 3 tablespoons 
  • Chicken Breast, 1 (about 300 grams) 
  • Dried Scallops, 2
  • Fish Maw, 1
  • Sesame Oil, 1 tablespoon 
  • Himalayan Pink Salt, 1 teaspoon 
  • Water, 3.5 cups
  • Hot Water

Preparations:

  1. Rinse brown rice under running water, drain well and season with 1/2 teaspoon of Himalayan pink salt and 1 tablespoon sesame oil. Let it sit aside for 30 mintutes.
  2. Soak oats for rice with hot boiling water for 30 mintues. Drain water, and set aside for another 30 minutes.
  3. Rinse dried scallops under running water and soak in a Tumbler Cup of hot boiling water for 30 minutes.
  4. Soak fish maw with hot boiling Water for 10 minutes. Discard water, rinse fish maw under running water and cut it into thick strips. Set it aside.
  5. Clean chicken breast, remove skin and trim off all fats.

Instructions:

  1. In a Thermos® Shuttle Chef® inner pot, add brown rice, oats for rice, dried scallop (including the soaked water), chicken breast and 3.5 cups of water. 
  2. Bring the contents in the inner pot to a rapid boil over medium high heat.
  3. Simmer over low heat for 5 minutes.
  4. Close the inner pot's lid and transfer inner pot into the Shuttle Chef® outer pot. Let it sit aside for 4 hours. 
  5. Before serving, bring contents in the inner pot to a boil. Add fish maw and 1/2 teaspoon of Himalayan pink salt, close lid and transfer back into the outer pot for 10 minutes.

 

Notes:

  • This recipe is based on using a 1.6L Thermos® Shuttle Chef® KBF-1600 and 0.32L Tumbler Cup JDA-320L. You may adjust the ingredients quantity accordingly for different capacities of a Shuttle Chef®.
  • The porridge can be left in the Shuttle Chef® for up to 8 hours.
  • The water used to soak the dried scallops, is a good stock for cooking porridge.
  • The heat retention function in a Thermos® Tumbler Cup helps speeds up the process soaking the oats for rice and dried scallops.

 

Tips:

  • If you prefer tender chicken breast, you can remove it after 1 hour, shred it and set it aside. 
  • You may set aside the seasoned brown rice by storing it in the freezer, till it is ready to cook.
  • Before serving and based on your preference, garnish with spring onions and add pepper, to taste.

 

Photo, recipe and tips courtesy of Sheryl Ariel Boh, from fb.com/musingsatweivilla and founder of ‘Cooking with Thermos’ Facebook group.