CHICKEN CONGEE WITH DRIED SCALLOP

Quick and easy to prepare, this congee is a type of porridge popular in many Asian countries. You can add in any meat,fish , vegetables and herb to cook together. At home,only both of us,my eldest boy and me,I cook this simple meal for lunch and is also extremely good to eat.

CHICKEN CONGEE WITH DRIED SCALLOP

Ingredients;
2 pcs chicken thigh
200g jasmine rice/calrose rice
40g dried scallop
20g old ginger
1 stalk spring onion/coriander
1.6 litres water

seasoning;
4 tbsp concentrated chicken stock ( I ommited)

Garnish ;
some coriander leaves
some crispy fried dried scallops
a dash of sesame oil
a dash of white pepper powder

Preparation
1.remove skin and visible fats from chicken thigh meat. Grind dried scallop ( do not soak them).
 slice old ginger.Dice spring onion.
2.Rinse rice and set aside.

Method;
1.bring a pot of water to boil and boil chicken thigh for 20 minutes till cooked.Allow chicken to cool.separated the bones and meat.shred the meat and reserve the bones for congee.
2.combine rice,dried scallops,old ginger and water in a large stock pot.add in chicken bones and bring to a boil.simmer for 1 hour till grains become tender.
3.when congee is ready,remove the chicken bones,and add in seasoning to taste.simmer for another 5 minutes.add in shredded chicken meat.
5.serve congee with garnish.