1. Cut the chicken thighs up into two inch lengths. 2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil. 3. Leave the chicken to marinate in the fridge for about 30 min or longer. 4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches. 5. Let this boil on a low heat for about 1 hour. 6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot. 7. NOTE: The congee is boiled at low heat, so that the congee will be smooth. 8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier. 9. Pour in the carrots, and allow the congee to continue simmering. 10. Take the chicken out of the fridge, and pour it into the congee. 11. (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee. 12. Allow this to cook for about 15 minutes. 13. Add the broccoli into the pot. 14. Allow the congee to cook until you are happy with the thickness of the congee. 15. Bring the congee to a boil, while continuously stirring it. 16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee. 17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee. 18. Ladle into bowls, and garnish. 19. Enjoy a bowl of smooth yummy congee. ---------------------------------------------------------------------------
Nutrition
Ingredients
