Ingredients: 1 cup of rice 2 litres of water 6 King Prawns 6 Dried Scallops 3 slices of ginger 1 tbsp Chicken broth 1 tbsp Ginger, julienned 1 tbsp Green Onion, chopped 1 Daishi bag (Japanese soup base) Some Fructus Lycii (枸杞子) Salt & pepper (optional)
Method: 1. Cook rice using rice cooker (usually rice cookers have the water level for porridge made from 1 cup of rice). Estimate about 2 litres of water. 2. In another medium cooking pot, add 1 Daishi bag with 800ml of water, add 3 slices of ginger. Bring the stock to boil then add prawns. Cook till the prawns turn red. 3. After the porridge is cooked, transfer to a bigger pot. Add the prawn stock, chicken stock, julienned ginger, green onion & fructus lycii. Cook for another 10 minutes in low-medium heat. Transfer to bowls and garnish with chopped green onions.
Variation ~ Can replace Daishi soup with Chicken broth.