by LadyTong | Jan 8, 2013 | Food |
Turkey and Dried Scallops Congee
Turkey and Dried Scallops Congee
Traditional Chinese Name:
火雞瑤柱粥 (huǒ jī yáo zhù zhōu)
Waste not! Want not!
A continuation of using leftovers (because you know how the holidays are!). Using the carcass of a whole turkey, including a lot of leftover meat, I stewed this delicious, wholesome and warming congee for the family.
It actually turned out way better than I expected and was delicious! I didn’t use the whole turkey shell, but instead used half (whole would have been too much and too big for the pot).
With only these two ingredients (turkey and conpoy), you’re able to make a wonderful congee base and add whatever you like – salted/preserved eggs, preserved veggies, eggs, pork floss, chives, anything!
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Serves: 4 large bowls of congee
1 half of a turkey carcass (bones)
2 cups of turkey meat
10 dried scallops (conpoys)
2 cups of long, grained rice
18 cups of water
salt to taste
- Boil your rice and water in a large pot on high heat
- Once the water comes to a boil, add in turkey carcass and bones, turkey meat and dried conpoys
- Boil on medium heat for at least 2 hours, occasionally stirring to ensure that the meat and bones don’t stick to the bottom
- If you prefer the congee thicker, you can continue to reduce the water
- Optional – top with chives, green onions or anything else that tickles your fancy
- Serve and enjoy!
- This soup is naturally flavored (slightly salty from the turkey meat and bones
- Really, no additives needed (salt or sugar)
- Great as a meal, for kids and the whole family
- This is a great congee base for adding other ingredients
- You can save this in the freezer for up to one month or in the fridge for consumption for up to 3 three (but re-boil it before eating)
by LadyTong | Dec 21, 2008 | Ingredients |
Scallops – Dried (Conpoy)
I would say that this is a staple in every Chinese cook’s stock. All you really need are 3-5 dried of these in any soup and in most of the soups I’ve made, this is a great base to start with. Honestly, if you’ve got nothing to eat (except instant noodles and I wouldn’t even that on a regular basis), make a congee out of dried scallops and serve with preserved cucumbers (that come out of the fridge) and you’ve got a pretty yummy meal.
- Conpoy or dried scallops are preserved and treated seafood made from scallops
- They can be made from either cooked or raw scallops (but mainstream is cooked)
- They vary in size depending on the original scallop it was dried from
- They are often used in Chinese soups, stews, sauces, and other dishes
- They can be stored for years at a time (in an air tight container or in the fridge)
- To use for soups, wash and soak the dried scallops in cold water for at least 30-minutes
- Some will drain the soaking water before usage, but there are also others who suggest using it as some of the flavour of the scallop has already been extracted into the water
- Add to the boiling water of soup.
Where can I buy it and cost?
In Hong Kong, any dried food store will carry this (wet marts, supermarkets, mom and pop shops)
In Canada, any Chinese dried food store will carry it as well (in Chinese malls)
They are sold pre-packaged or in bulk
Dried scallops vary in costs depending on its size, wholeness (have they broken apart are are still whole) and quality
In Hong Kong the cost is roughly: $400 HKD / pound (for average dried scallops)
- In Canada the cost is roughly: $80 CAD / pound (for whole average dried scallops), you can also buy shredded or broken ones for about $50 CAD / pound which are just as good (only they don’t look as good if you’re using them for cooking purposes
Looking to build your basic Chinese Soup Pantry?
Check it out in my video to learn more!