Ingredients (A) Porridge
2 cups rice
50 grams dried scallop, soaked for 30 minutes
3 litres water
1 carrot, diced
Ingredients (B) Meatballs
200 grams minced pork (or chicken)
3 pieces huge black dried shitake mushroom, soaked till soft and finely chopped
1 teaspoon sesame oil
2 tablespoon oyster sauce
1 tablespoon huatiao wine
1 pinch salt
1/2 teaspoon pepper powder
1 tablespoon sugar
- Mix Ingredients (B) and let it marinade in the fridge for 30 minutes. It’s important to chill the mixture so we can roll them into balls easily later.
- In a pot, wash the rice and add 3 litres of water and dried scallops. Boil over medium heat. Once it starts to bubble, add in the carrots and turn the heat low to continue boiling. Stir the porridge from time to time to avoid the it sticking to the bottom of the pot and also to create a smooth texture.
- After 40 minutes, take the meat out from the fridge and and roll them into balls of about 4cm diameter. Add the meatballs into the porridge and continue to boil for 30 minutes. Don’t forget to stir as the mushroom and scallops tend to burn at the bottom of the pot.
- If you are using a rice cooker, you need not adjust the heat. Just put all ingredients (A) into the pot and add in the meatballs after 1.5 hours. Off the heat after another 1.5 hours. The advantage of using a rice cooker is you do not need to stir the porridge from time to time and the porridge would still turn out perfect after 3 hours. It takes longer to cook because the heat is not as high as the stove provides.