Scallop congee-bird's nest
Ingredients
113g superior bird’s nest, soaked until soft and stewed
113g long – grain ice
2 dried scallops
225g pig’s bone
225g frozen scallops
salt
ginger shreds
spring onion dices
Marinade :
1/4 tsp salt
1/2 tsp ginger juice
sesame oil
pepper
1/2 egg white
3/4 tsp caltrop starch
Method:
- Wash and soak rice for 1 hour. Soak dried scallops until soft and tear into fine shreds. Parboil and rinse pig’s bone.
- Defrost and wipe dry frozen scallops and absorb the water. Marinate for a while, blanch in boiling water and drain.
- Bring 10 cups of water to the boil. Add rice, pig’s bone and dried scallops together with water from soaking dried scallops and bring to the boil. Reduce to low heat and cook until congee is smooth. Remove pig’s bone. Put bird’s nest into congee and cook for 5 minutes. Add frozen scallops and cook for 1 minute. Season with salt, dish up and sprinkle with ginger and spring onion.