“Have a quick-fix dinner for you and your loved ones with my simple and delicious shredded chicken congee with dried scallops and (shredded) carrot recipe (干贝萝卜鸡丝粥)!”
I personally think cooking congee/ rice porridge is the easiet dish. Simple and quick to fix a warm and nutritious light meal.
This is not so simple shredded chicken congee, but added with dried scallops for better flavour. I was glad that carrots were also added to the cooking, not only making it a better balanced-diet dish, the overall taste was enhanced with natural sweetness yielded from the carrots. Shredded carrots, instead of adding it in pieces, made a better food presentation with its bright orangy scattering. It surely makes the food more appealing, not to mention that pleasant subtle taste of this congee. For one who does not like vegetables (carrots), this is the best way to have it!
In Taiwan, eggs are sometimes beaten into it to thicken it to a gruel, with much silky-smooth consistency. Eggs will not be added too early or cooked in the congee for too long in order to have it well-emerged into the congee, and I did the same here. Such cooking style is adopted quite often in my porridge recipes, where you probably won’t get to eat the (solid) egg so much, but it was the fragrance and taste of the eggs that count! Taste of eggs was pretty in evidence in each mouthful of congee! Indeed, beating the egg into the congee made it smoother and much tastier than having without it.