Dried Oyster, Scallop, and Lean Pork Congee

Why people make this congee

A friend told Bro Niu that insomnia is genuine misery — lying there turning side to side, never comfortable. Chronic poor sleepers tend to look worn out and often get a dry, bitter mouth, swollen gums, and mouth ulcers — the kind of “yin-deficient, flaring heat” picture that leaves anyone irritable. This savoury congee is traditionally taken to nourish yin and settle that inner heat, and it is a comforting bowl for people dealing with restless sleep, mouth sores, and a short temper.

Who it suits / who should be cautious

• People with restless sleep, mouth ulcers, irritability, or menopausal symptoms — Bro Niu notes it suits the whole family and is especially good for women going through menopause
• If you have a cold or are unwell, hold off on rich, nourishing foods like this until you recover

Why these ingredients (the food-therapy logic)

• Dried oyster (hao chi): traditionally associated with nourishing yin and calming the spirit.
• Dried scallop (yao zhu): traditionally used to nourish yin and add a clean savoury depth.
• Lean pork (shou rou): nourishing and gentle, rounds out the congee.
• Ginger and spring onion white: add warmth and balance so the dish is not cloying.

Ingredients (1 pot, family-sized)

Ingredient	Amount	Notes
Dried oysters (hao chi)	5	Soak and rinse
Dried scallops (yao zhu)	3–4	Choose bright golden, dry, fragrant ones to avoid a fishy taste
Lean pork (shou rou)	2 liang (~75 g)	Shred
Fresh ginger (sheng jiang)	3 slices	Shred
Spring onion whites (cong bai)	2	Shred
White rice (bai mi)	2 liang (~75 g)

Method

1. Soak and rinse the dried oysters, then pan-fry lightly in a little oil until fragrant.
2. Soak the scallops until soft and tear into shreds; shred the pork; shred the ginger and spring onion whites.
3. Rinse the rice, then lightly marinate with a little oil and salt.
4. Bring a pot of water to the boil; add the rice, oysters, and shredded scallop.
5. Cook for about an hour and a half into a thick, smooth congee.
6. Stir in the shredded ginger and spring onion, season, and serve. Eat as desired.

Bro Niu’s tips

This congee is tasty and suits the whole family, young and old. It is especially good for women going through menopause.

Community questions answered (selected)

• Q (reader): Can this congee be made with fresh oysters instead of dried? Bro Niu: Yes, use fresh oysters — best to blanch them briefly first.
• Q (Phoebe): I tried using dried scallop once but it tasted very fishy. Why? Bro Niu: There are many grades. If you buy dry, fragrant Japanese scallops, the soup will taste only sweet and savoury, not fishy. When buying, look for a bright golden colour and dry texture.
• Q (anonymous visitor): Can I add lily bulb, fig, and Chinese yam to this congee, and swap the ginger and spring onion for tangerine peel? Bro Niu: Yes, you can add Chinese yam, lily bulb, fig, and tangerine peel. But if you have a cold, do not take nourishing foods like this.

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Published October 5, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.