Shiitake & Scallop Chinese-style Porridge
This is a dish that is easy to digest and smells great with Shiitake.
By coating the rice with oil, it will cook faster. The rice tends to stick to the bottom of the pot before it starts to boil, so gently stir the whole pot once it starts boiling.
Recipe provided by: Hattori Nutrition College
1 can (85g)
Scallops (including the sauce)-A
1/2 slice (4g)
Ginger (thin slice)-A
Shiitake soaking water-A
Chicken stock powder-A
Spring onions (finely chopped)
Wash the rice and drain. Rehydrate the dried Shiitake and slice thinly. Tear the scallops by hand. (Set aside the sauce for later use.)
Add vegetable oil to the washed rice and mix well.
Add the A ingredients to a pot, add the rice, and bring to a boil. Then, cook on low heat for 30–40 minutes.
Once the surface of the rice is soft enough to break apart, adjust the taste with salt, and serve on a plate. Garnish with spring onions and ginger, to taste.