Directions

1. 1. Cover the rice in several inches of cold water and allow to soak overnight. Drain the rice from the water and cover by 2 inches with pork stock (more may be added throughout the cooking process.) Cook for 45 minutes to an hour until the rice kernels have completely broken apart and the congee is tender and creamy. Season the congee with salt and pepper to taste
2. For the Bacon XO Sauce
3. 1. In a food processor fitted with a metal blade, mince each ingredient separately until smooth, stopping the process several times to scrape with a spatula. Begin with the aromatics: garlic, shallots, ginger and chiles until they are finely chopped and stop whirling inside the machine. Reserve these aromatics together and then continue by processing the rehydrated shrimp and scallops. Reserve your minced shrimp and scallop mixture separately. Finely julienne the cooked bacon by hand