Ingredients and steps for making scallop chicken porridge

Cooking porridge with dried scallops is very suitable for people who have no taste in their mouths or like light diets. It can also be eaten by people who have just recovered from a serious illness. Here is a delicious recipe for dried scallop chicken porridge, which will definitely make you fall in love with it.

How to make scallop chicken porridge

1. Preparation of ingredients for scallop chicken porridge

Scallop and chicken congee requires 200g of rice, 30g of scallops, a piece of chicken, and a head of rapeseed. The seasonings include shredded ginger, salt, sesame oil, and white pepper.

2. How to make scallop chicken porridge

Step 1: Wash the scallops, soak them in warm water for 20 minutes and add a spoonful of cooking wine.

Step 2: Place the bowl with the scallops in a cooking pot and steam them for half an hour to fully release the scallops.

Step 3: Soak the rice for about twenty minutes.

Step 4: Remove the head of the chicken, cut the chicken horizontally, and remove the internal organs and membrane.

Step 5: Cut the chicken into cross patterns and set aside.

Step 6: Pour clean water into the casserole, add onion, ginger and peppercorns, bring the water to a boil and then add the chicken.

Step 7: Pour out the water after it boils, and you will get chicken that is naturally curled up after the fishy smell is removed.

Step 8: Boil the water in a casserole again, add the soaked scallops and the soaked rice.

Step 9: Add a few drops of salad oil into the pot and start cooking the porridge.

Step 10: After the porridge is cooked, add the chicken and shredded ginger and cook for another five minutes before turning off the heat.