Rich and So Yummy: Chinese Rice Porridge With Scallops and Chicken - pretty finely Zha

Method

• These are all the ingredients.
• The dried scallops won't get soft very fast, so soak them in water the day before.
• We'll use the soaking water too.
• Put the dried scallops in a generous amount of water with a little sake added to rehydrate.
• The next morning, they'll be amazingly tender.
• Shred them by hand.
• By the way, the dried scallops sold in the Chinese ingredient section are expensive, so buy the small, cheaper snacking ones sold in the drinking snacks section of your supermarket.
• Use more of them if they are very small.
• The chicken breast will be shredded later, so just cut it up roughly.
• Bring 2300 ml of water to a boil and add 5 tablespoons of sake and bits of leek or onion.
• With the water still boiling fast over high heat, add the chicken.
• Scum will come out of the chicken.
• Skim it off cleanly, and turn the heat down to low.
• Add the uncrushed half clove of garlic to the pan.
• You won't taste the garlic if you use it like this.
• Cover with a lid.
• Leave the pan covered over low heat for a while.
• Rinse the rice well and drain in a colander or sieve.
• When it starts to dry add the sesame oil and mix.
• As you cook the rice, the oil will emulsify and you'll get the unique flavor of Chinese style porridge.
• The chicken should be cooked through.
• Take out the bits of leek or green onion and the chicken.
• Shred the chicken with your hands and put it back in the pan.
• Leave the garlic clove in.
• Turn the heat back up to high.
• Add the rice and the scallops along with the soaking liquid.
• If the heat is too low here, the rice will stick to the pan.
• Skim off the scum again and turn the heat back down to low.
• Partially cover with a lid, leaving a little gap.
• Simmer over low heat for a while.
• When the rice is cooked and looks good, season with a little salt.
• Add the zha cai.
• The zha cai is important!
• Don't leave it out.
• Simmer for a while more.
• Done!
• Sprinke with some green onion or leek to taste.
• The more you add the better I think.
• If you like samgyetang (a Korean soup), you'll probably like this too.
• But you can make it in a much shorter time than samgyetang.
• Basically you're just making porridge.
• Addendum.
• About the zha cai - you may or may not like it, so try adding just a bit first...and adding more to your bowl to taste.