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HOMERecipe: Jujube and Scallop Porridge

Jujube and scallop porridge

Jujubes are often used as dried fruits, but dishes using fresh jujubes are very well known in Chinese cuisine. Fresh raw jujubes have a crisp texture like an apple and are sweet and sour
Please also refer to this page for information on the ingredients introduced in this recipe.
Basic white porridge
White rice porridge is a dish that is familiar to Japanese people as well. The key to making Chinese white porridge is to add raw rice to boiling water and mix it slowly over low heat. In China, it is a habit to eat porridge for breakfast, and it is a dish that is easy to digest and warms the body from the core. It's very convenient to make a large amount, divide it into small portions, and freeze it. Master the basic white porridge and try various arrangements!
Chinese
Rice Cuisine/Fried Rice
Wakiya Tomoko
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Cooking time: 10 minutes
Excluding the cooking time for basic white porridge
modified recipe0posts
How to make it
1

Warm the white porridge in a pot. If it's hard to prepare in advance, it's a good idea to spread it in Chinese soup (not included).

2

Once the white rice porridge is warm, season with salt, add soft boiled dates and shredded canned boiled scallops, and it's done

Ingredientsfor 1 person
  • Basic white porridge
    100g
  • salt
    Small amount
  • Dried jujubes, boiled until soft.
    6 grains
  • Canned scallops boiled water
    30g
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

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