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