All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Hoshi-kaibashira-iri chukagayu / Chinese rice porriage with dried scallops

This somewhat thick, flavorful rice porridge is tasty and gentle on the stomach. It also warms your body from the inside. Dried scallops give it a powerful boost.


(Serves 2-3)

5 tbsp rice
1.5-2 hoshi kaibashira dried scallops (soaked overnight; save rehydrating liquid)
1 tsp oil
850-900 cc chicken stock and vegetable stock (in combination; any proportion)
Salt, to taste (not in photo)
1 green onion (green section)
Several stems cilantro


Rinse rice, drain, and let sit for 30+ minutes.


When ready to cook, put stock and dried-scallop rehydrating liquid in a pot, and bring to boil.


Meantime, add oil to rice, and mix well.

Slice green onion and chop cilantro.

Crumble dried scallops.


When stock boils, add rice and dried scallops.

When boiling again, reduce heat to medium low, and simmer for 40-50 minutes.

Add stock or water as necessary if liquid level goes down too quickly while cooking.


Taste, and add salt to taste.


Serve with green onion and cilantro.

  • Mix green onion and cilantro with a small amount of sesame oil for additional aroma.
  • Rice can be cooked longer until grains completely lose their shape.
  • Chinese rice porridge is often served with small dishes of toppings.

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