1. Rinse and soak dried scallops in water for 2 hours; Break down into tiny shreds.
2. Rinse rice; Marinate in seasoning (1) for a while.
3. Shell, peel and rinse gingkoes.
4. Add rice to a pot; Add shredded dried scallops, gingkoes, 1.2L water and 1L stock; Bring to the boil over a high heat; Turn to a medium heat and cook for 75 minutes.
5. Flavor with seasoning (2). Ready to serve.
COOKING TIPS:
1. Cooking congee with some shelled and peeled gingkoes is recommended as gingkoes will add a light fragrance.
2. Japanese pearl rice is stickier in texture and tends to make the congee creamier.
3. After the congee has been cooking for 30 minutes, it is important to stir it constantly to prevent burning and sticking to the pot.
