Super Old School Recipe: Dried Scallops and Oyster Porridge (蚝干干贝粥)

Ingredients

• 45 g Dried Scallops (Soak in water for at least 3 hours; keep soaking liquid for cooking)
• 70 g Dried Oysters (Soak in water for at least 3 hours; keep soaking liquid for cooking)
• 6 cups Water (For soaking seafood and cooking porridge; adjust as needed)
• 1 cup Short‑Grain Rice (Rinse, add a pinch of salt and 1 tsp oil, then refrigerate before cooking for silkier texture)
• 1 tsp Vegetable Oil (Mixed into rice before refrigeration)
• 2 tsp Salt (Seasoning for the final porridge)
• 200 g Chicken Breast Fillet (Remove tendons, cut into bite‑size pieces, then marinate)
• 1 tbsp Soy Sauce (Light soy sauce for chicken marination)
• 1 tsp Corn Starch (Coats chicken for a silky texture)
• 1 tbsp Chinese Cooking Wine (Removes any gamey smell from chicken)
• 1 tsp Sesame Oil (Adds fragrance to chicken and porridge)
• 1 pinch White Pepper Powder (Adds subtle smoky depth to chicken; extra dash for final seasoning)
• 2 stalks Spring Onions (Finely chopped for garnish)
• 30 g Fried Silverfish (optional) (Adds crunch; optional topping)
• 2 sticks Fried Breadsticks (optional) (Serve on the side for dipping)

Instructions

1. Soak Dried Seafood

   Rinse the dried scallops and dried oysters, then place them in a bowl and cover with enough water to fully submerge. Let soak for at least 3 hours, reserving the soaking liquid for later use.

   Time: PT3H

2. Prepare Rice

   Measure 1 cup of short‑grain rice, rinse until water runs clear, then add a pinch of salt and 1 tsp vegetable oil. Mix gently and store in the refrigerator until ready to cook.

   Time: PT5M

3. Trim and Slice Chicken

   Inspect the chicken breast for white tendon strips. Using a sharp knife, make a shallow incision along the tendon, grasp the thicker end, and slice between meat and tendon to pull it out. Cut the meat into bite‑size pieces.

   Time: PT5M

4. Marinate Chicken

   In a mixing bowl combine the chicken pieces with 1 tbsp soy sauce, 1 tsp corn starch, 1 tbsp Chinese cooking wine, 1 tsp sesame oil, and a pinch of white pepper. Mix until the seasoning coating is invisible, then set aside.

   Time: PT5M

5. Chop Spring Onions

   Finely slice the green parts of the spring onions; set aside for garnish.

   Time: PT2M

6. Start the Porridge Base

   Add the refrigerated rice to the large pot, pour in fresh water (about 4‑5 cups) and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 100°C

7. Add Soaked Seafood

   When the water is boiling, add the soaked dried scallops, dried oysters, and the reserved soaking liquid. Stir and keep the heat high. Skim off any scum that rises to the surface, repeating every few minutes.

   Time: PT15M

   Temperature: 100°C

8. Thicken the Porridge

   Allow the mixture to continue boiling, stirring frequently and scraping the bottom to prevent sticking. When the liquid reduces and the porridge looks watery, add a splash of water (≈½ cup) and keep boiling. Continue this process until the porridge coats the back of a spoon, about 20 minutes total.

   Time: PT20M

   Temperature: 100°C

9. Cook the Chicken

   Quickly stir in the marinated chicken pieces. Cook for about 5 minutes, stirring continuously so the chicken pieces stay separate and do not clump.

   Time: PT5M

   Temperature: 100°C

10. Final Seasoning

    Add 2 tsp salt, a dash of ground white pepper, and 2 tsp soy sauce to the porridge. Stir well and taste; adjust seasoning if needed.

    Time: PT2M

11. Garnish and Serve

    Turn off the heat. Ladle the hot porridge into serving bowls, garnish with the chopped spring onions, and optionally top with fried silverfish or serve fried breadsticks on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

45g

Fat

8g

Fiber

1g