Macao Dried Scallop Congee

Macao Dried Scallop Congee:

Flavor and Texture:

Thick, creamy porridge made with short-grain rice, dried scallops, and other flavorings.

The dried scallops add a salty, umami taste and chewy texture to the congee.

The porridge is usually served with chopped cilantro and chili sauce for garnish.

Ingredients:

Short-grain rice

Dried scallops

Chicken broth or water

Salt, pepper, ginger, garlic

Optional toppings
chopped cilantro, chili sauce, minced garlic, fried shallots

Origin and Inspiration:

This dish is inspired by the Cantonese cuisine of Southern China, specifically Macao, a former Portuguese colony.

It's a popular breakfast and lunch item in restaurants, especially among the working class.

Finding it in the US:

This dish is not as widely available as some other Chinese foods in the US, but you can still find it in some restaurants specializing in Cantonese or Macanese cuisine.

Major cities with large Chinatowns, such as San Francisco, New York City, or Los Angeles, are more likely to have restaurants serving it.

Tips for trying it:

Ask for recommendations and flavor variations before ordering.

Try it with different toppings like chopped cilantro or chili sauce for an extra burst of flavor.

Be aware that the consistency may be thicker than the congee you're used to. It's perfectly normal.

Additional notes:

Sometimes the dried scallops are replaced with dried shrimp.

Some restaurants may offer a vegetarian version of this dish using vegetable broth instead of chicken broth.

It's considered a comfort food and is often served in traditional Macanese or Cantonese restaurants.

Enjoy your delicious Macao Dried Scallop Congee!

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Macao Dried Scallop Congee