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1
Cut the chicken thighs up into two inch lengths.
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2
Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil.
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3
Leave the chicken to marinate in the fridge for about 30 min or longer.
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4
(the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches.
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5
Let this boil on a low heat for about 1 hour.
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6
(this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot.
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7
NOTE: The congee is boiled at low heat, so that the congee will be smooth.
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8
NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier.
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9
Pour in the carrots, and allow the congee to continue simmering.
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10
Take the chicken out of the fridge, and pour it into the congee.
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11
(a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee.
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12
Allow this to cook for about 15 minutes.
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13
Add the broccoli into the pot.
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14
Allow the congee to cook until you are happy with the thickness of the congee.
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15
Bring the congee to a boil, while continuously stirring it.
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16
Once it boils, turn the heat off, and drop the two eggs into the pot of congee.
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17
Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee.
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18
Ladle into bowls, and garnish.
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19
Enjoy a bowl of smooth yummy congee.
