Scallop Bonbons with Corn and Peekytoe Crab Congee.(Recipe)

Art Culinaire | March 22, 2001| | Copyright

For the corn stock, in a large saucepan over medium heat, bring all of the ingredients to a simmer and maintain the heat for 30 minute. Remove from the heat and strain through a coffee filter-lined fine mesh sieve. Discard the corn and reserve the stock keeping warm.

For the congee, in a large saucepan over medium heat, bring the reserved corn stock and rice to a boil. Reduce the heat and simmer until the rice is tender, about one hour. Add the corn kernels and simmer until tender, about five minutes. Remove from the heat and set aside to cool slightly. Transfer to ...

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