Chicken Scallop Congee


  • 2 Chicken Wings (Cut into 3 parts)
  • 4 pcs Dried Scallops
  • ¾ cup Rice 
  • 1.2 litres Water
  • Sesame Oil
  • Soya Sauce
  • Salt
  • Pepper
  • 3 tbsp Ginger (Strips)
  • 1 tsp Corn Starch


  • Soak the Dried Scallop in water for 10 minutes to soften. Shred into strips and set aside
  • Marinate the Chicken Wings with Soya Sauce, Pepper, Sesame Oil and Corn Starch. Give it a good rub. Set aside for 10 minutes.
  • Put Rice and Scallop into a big pot. Add water and Sesame Oil. Bring it to a boil on high fire. Once boiled, bring it down to mid fire and continue boiling. Keep stirring every 10 minutes to prevent sticking on bottom of the pot. Add 1/4 cup of Water if too thick.
  • Pour in the Chicken Wings and its sauce. Keep stirring.
  • Add in Ginger and Salt to taste
  • Congee to serve with or without chopped Spring Onions, Pepper and Century Egg


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