Fish porridge with dried scallop

Serves 5

Ingredients
1/2 cup rice
4 cups water
4 cups chicken stock
1/s tsp salt
300 grams fish (large fish, fillet only), diced

Ingredients A
20 grams dried scallops, soaked
40 grams dried oyster
1 inch matured ginger, sliced
10pcs dried dates, cored
2 tbsp kei chee (chinese wolfberries/boxthorn fruit)

Ingredients B
1 tbsp young ginger, peeled and finely slivered
1tbsp spring onion, chop
1 tbsp coriander, chopped coarsely
1 tsp sesame oil
Pepper

Instructions:

1. Rinse the rice and drain. In a large pot, bring water and chicken stock to a boling pot. Put in the rice and boil for 5 minutes.
2. Add ingredients A and continue cooking under meduim heat for 20 minutes, stirring occasionally.
3. Put in fish. Add salt. And continue to boil for 10 minutes, stirring occasionally.
4. Turn down the heat and continue simmering until done. Do not cover the pot fully to prevent boiling over.
5 Stir occasionally to avoid burnt porriage at the bottom of pot. Turn off the heat when done and let stand.
6. To serve, ladle hot porridge into bowl. Garnish with ingredients B and serve hot.