Easy Chinese dried scallop porridge (congee) with fish paste - recipe
People tend to have strong preferences about congee. My grandmother made it thick and hearty, but I now prefer the thinner, lighter versions you get in Hong Kong. It's easy to adjust the consistency: if it's too thick, stir in more water; too thin, cook it longer.
I like to mix long grain and short grain rices (not glutinous rice, but the type used for Japanese and Korean cuisines), which makes the congee smoother. Yau ja gwai, often called Chinese doughnuts or crullers, come in pairs.
Dried scallops (conpoy) are expensive, but a little goes a long way. Buy the largest ones you're willing to pay for - the small ones are much tougher.
Fish paste is sold by Chinese fresh seafood vendors, who make it from carp and whatever types of fish were left over from the day before.
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