You won't regret learning this one. It's a really traditional Chinese recipe. Culturally Chinese eat congee for breakfast, but really we say just eat it as and when you feel like it. This one you have to simmer for a while but it's really low maintenance.
Time: Prep 5 mins / Cooking 90 mins
Boil the kettle. If using dried scallop pour a little warm-hot water onto them for 3 minutes. Use your hands to break each scallop apart into strands.
Cut ginger and spring onions into slices. Slice the chicken breasts.
Add water, rice and ginger into a saucepan on high heat. Stir it a little until it starts simmering.
Add chicken and scallops and stir until it simmers again. Turn down to low-medium heat. Place the lid on at an angle leaving room for steam to escape.
Simmer for 60-90 minutes. Give the congee a stir every 20 minutes. You want to cook it till it feels creamy, like a thick soup. If you like it thicker, simmer for full 90 minutes.
Add salt and white pepper and stir in.
Serve with spring onion and soy sauce on the side to add to taste.