Dried Scallop Abalone Congee (Porridge)

Dried Scallop Abalone Congee (Porridge)

Course: Chinese New Year, Entree
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Marvellina
Easy to prepare dried scallop abalone congee is comforting and packed with incredible flavors.
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  • Salt to taste

Serve with:


  • Place the dried scallops in a bowl and soak in warm water until softened, about 15-20 minutes. Once they are softened, they can be easily shredded into strands
  • Soak shiitake mushrooms in warm water until softened. Cut into long strips
  • Wash the rice briefly and drain off all water. Pour chicken broth and juice from canned abalone into a large pot. Bring to a boil and then add the rice, dried scallops, and mushrooms. Lower the heat to medium and let the congee simmer for the next 30 minutes with the lid slightly ajar. Stir the congee every now and then to prevent the rice grains getting caught at the bottom of the pot and burn
  • If the congee is too thick, you can add a bit more water to thin it out to the consistency you like
  • When you are happy with the consistency of the congee, add the abalone slices and cook for about 2 minutes and then turn off the heat. I leave one of the abalones in whole for presentation reason. Season the congee with salt to your taste


  • Serve the congee with julienned ginger strips, green onions, white pepper and soy sauce on the side. Some drizzle of sesame oil if prefer