イチゴ

Scallop Congee is one of my most oft cooked congee for weekend lunch. Okay, make it Scallop ポリッジ, お粥 for those who are もっと見る familiar with the word porridge. Actually, it’s the same. And whichever name あなた call it, it will still taste as good though I suspect the word “congee” sounds much もっと見る sophisticated and refined to be used.

For this congee, I use dried scallops which I purchase from the wet market. あなた can get them from supermarkets and some chinese herbal shops または even, dried sea produce. I use those which are relatively small in size – perhaps about the size of half a pop corn...