Chicken Congee (with Mushroom, Scallop And Chinese Cabbage)

A hearty chicken congee made with chicken, mushrooms and chinese cabbage.

• Cook time: 120 mins
• Servings: 2

Ingredients

• Chicken pieces, washed, no skin, water squeezed out
• 3/4 rice
• 4 pieces shiitake mushroom
• 12 small pices of dried scallops
• A few leaves of chinese cabbage (wombok)
• 1 stick of spring onion
• 2 thick pieces of ginger

Directions

1. Cook 3/4 cup of rice
2. Wash 4 pieces of shiitake mushroom and soak
3. Wash 12 pieces of dried scallops and soak
4. (soak the mushroom and scallops separately)
5. Add into a bowl
6. Marinate the chicken
7. Add 1/4 teaspoon salt
8. Add 1/4 teaspoon pepper
9. Add 2 splashes of cooking wine
10. Wrap with cling film
11. Put in fridge
12. Slice chinese cabbage into thin strips
13. Finely chop 1 stick of spring onion
14. Slice 2 thick pieces of ginger
15. Cut off the ginger skin
16. Slice the soaked shiitake mushroom into strips
17. Add cooked rice to large pot
18. Add warm water to pot (twice as much as the rice)
19. Add the 2 slices of ginger
20. Add the soaked scallops and scallop water
21. Put a lid on the pot
22. Bring to boil
23. Boil until the rice is soft and desired consistency
24. Drain any excess water from the chicken
25. Add chicken to the congee
26. Cook until the chicken is well done
27. Add the shitake mushrooms (don't add the mushroom water)
28. Add the chinese cabbage and cook until done
29. Add the spring onion
30. Stir
31. Serve in 2 bowls