1. Soak the scallops in water and steam them in a pot. Bring high heat to low heat for five minutes.
2.
Cut the chicken into small pieces, shred the ginger, slice the green onion, and crush the scallops. Set aside.
3. Wash the rice, put it in a casserole, add an appropriate amount of water, and boil on high heat, then turn to low heat.
4. When the rice is slightly soft, add the chicken and ginger and cook together.
5. Tear the soaked scallops into filaments, add them to the porridge and cook for 15 minutes.
6. Add salt, sprinkle with chopped green onions and serve.
7. Out of the pot.
Tips:Tips: When cooking, stir the pot properly to prevent it from sticking.
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