1. Put the ginger, whole chicken and scallops in a pot and cook for 15 minutes.
2. Pick up the chicken, break off the shredded chicken, and press the back of the scallop knife for later use.
3. Boil water, add rice and cook for 20 minutes after the water is boiled.
4. Add scallop chicken shreds and seasonings.
5. After 5 minutes, add coriander and chopped green onions, and turn off the heat.
Tips:Note that scallops have a certain salty taste, so you can't put too much salt in the end; you can't put too much sesame oil to avoid the taste is too big to cover up the umami of the porridge; you can leave it for those who don't like coriander.
