Chinese Rice Porridge Made with Dried Scallop Soup

1. 1

   Let the dried scallops soak in water overnight.

2. 2

   Prepare the chicken soup stock.

3. 3

   If this is troublesome, use granulated stock soup.

4. 4

   For chicken soup stock, see

5. 5

   Rinse the sticky rice.

6. 6

   Soak the Chinese wolfberry fruit in water for about 5 minutes to re-hydrate.

7. 7

   Combine the washed sticky rice, scallop re-hydrating liquid, and the chicken stock soup and heat.

8. 8

   Once it comes to a boil, reduce the heat to low.

9. 9

   Cover with a lid, leaving the lid slightly open.

10. 10

    Boil for about 40-50 minutes.

11. 11

    When the consistency of the rice resembles the rice in the photo, turn off the heat.

12. 12

    Add the scallops, cover with a lid, and steam.

13. 13

    Top with goji berries and green onions, and serve.

14. 14

    The seasoning comes from the soup, but you can also eat it with tsukudani.

15. 15

    Of course, it's tasty with just a bit of salt sprinkled on top.

16. 16

    For homemade nametake mushrooms, see.

17. 17

    For homemade sweet shrimp shio kara, see.

18. 18

    For homemade nori seaweed tsukudani, see.

* Per serving · 4 servings · Values may vary.

No additional tips available.