MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pork Congee With Braised Peanuts And Dried Scallops
Categories: Cantonese, Soups
     Yield: 4 Servings

   150 g  Dry rice grains washed;
          -drained
    20 g  Dried scallops -OR-
   1/2    Dried squid
     3 l  Water or pork or chicken
          -stock; up to 3-1/2 L, plus
          -more, as needed
     2 ts Chicken seasoning powder; up
          -to 2-1/2 ts
   1/2 ts Salt; or to taste
   1/2 ts White ground pepper; or to
          -taste
     3 tb Flavoured shallot oil or
          -lard oil
     6 oz Can braised peanuts in sauce

MMMMM---------------------MINCED PORK BALLS--------------------------
   300 g  Minced pork; a bit of fat
          -preferred
     2 tb Salted radish; finely minced
     2 tb Shallots; finely minced
     1 cl Garlic; finely minced
     1 tb Preserved cabbage tung choy;
          -finely minced (optional)
     2    Cm Ginger; peeled, finely
          -grated
     1 tb Light soy sauce
     1 ts Sesame oil
     1 tb Corn flour
     1 ds Pepper and salt

MMMMM-----------------CONDIMENTS FOR GARNISHING----------------------
          Fresh eggs (optional)
          Ginger; sliced thinly into
          -strips
          Spring onion; finely chopped
          Coriander leaves; roughly
          -chopped
          Fresh red chilli; sliced
          Sesame oil; to drizzle, to
          -taste
          Light soy sauce; to drizzle,
          -to taste

 Preparation time: 15 minutes
 Cook time: 45 minutes
 Total time: 1 hour

 A Cantonese style, deliciously wholesome, hearty and nutritious
 congee with pork meat balls and braised peanut, infused with the
 sweet flavours of dried scallops and shallot oil.

 Wash dried scallops and soak in some hot water. When dried scallops
 have softened, using your fingers (exercise caution if soaking water
 is still hot), break up the shallots into smaller shreds.

 Mix washed rice grains with shallot oil, chicken seasoning powder,
 salt and pepper, and set aside for 15 minutes. Meanwhile, in a
 separate bowl, place minced pork, salted radish, shallots, garlic,
 ginger and preserved cabbage (optional). Add light soy sauce, sesame
 oil, corn flour, pepper and salt. Stir to mix and combine well. Set
 aside for 15 minutes, before moulding into small balls.

 Pour rice grains into a deep pot, add water, dried scallops with
 soaking water, and bring to boil over high heat. When water reaches a
 boil, reduce to low heat and let simmer for 45 minutes to an hour, or
 until desired texture (how broken up you prefer your congee to be)
 and consistency (how thick or thin you prefer your congee) is
 reached. Stir regularly to avoid rice sticking to the bottom of the
 pot. If the congee gets too thick, stir in more water as required.

 When congee is of the desired texture and consistency, add minced pork
 balls and cook for a further 3 minutes. Add braised peanuts with
 sauces, and stir lightly to mix in. Do a taste test, and add more
 salt or pepper as desired. Turn off heat.

 Dish out into individual serving bowls and sprinkle chopped spring
 onion, sliced ginger and chilli shreds over the top. Drizzle over
 with more sesame oil and light soy sauce, to taste. If desired, break
 a fresh egg into the congee, and serve.

 Recipe by Celia Lim

 Recipe FROM: <https://www.foodelicacy.com/
 pork-congee-with-braised-peanuts-dried-scallops/>

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