We were invited to a Chinese New Year reunion dinner on CNY eve. The owners and their relatives were all Chinese restaurant's owners themselves so for sure we were having a great feast that night. They cooked a lot so it was a night of abundance of delicious authentic Chinese food. I forgot to sample the roasted duck, white chicken and another chicken dish (can you believe that?). The owner even gave me a big tray of food to bring back which I was very thankful. Her uncle (also a restaurant owner) told me how to cook this lobster heads porridge, the only thing I did different was I added 2 dried scallops in it. The resulted porridge was so sweet and flavorful and no additional seasoning was required. Thank him for sharing his delicious porridge recipe with me.
- 3 half lobster heads
- 2 large dried scallops
- 1.5 cups white rice
- 1 slice of fresh ginger
- 2 scallions, just the top green part, thinly sliced
1. Wash the dried scallops and soak in warm water.
2. Wash the white rice several times until the water is clear. Add into the rice cooker, add in the dried scallops along with the soaking water. Add the piece of ginger and add water amount according to your rice cooker instruction for porridge. Lastly, add in the lobster heads. Turn your rice cooker to porridge mode and starts cooking.
3. When it's done, add in the scallions and give it a stir. Serve in a bowl with dash of ground white peppers. No extra seasoning required as the resulted porridge is sweet and simply delicious.