Buddha Congee

• 3 Or
• 4 Dried scallops (up to)
• 6 Dried shrimp
• 1/2 c Rice
• 6 c Stock
• 1/2 c Chicken
• 1 tb Oil
• 1/2 ts Salt
• 2 tb Sherry
• 1 ds Pepper

Instructions

1. 1

   Separately soak dried scallops and dried shrimp.

2. 2

   Wash rice.

3. 3

   Place in a pan with stock and bring to a boil; then simmer, covered, 30 minutes.

4. 4

   Shred soaked scallops; mince soaked shrimp.

5. 5

   Add both to rice and simmer, covered, 30 minutes more.

6. 6

   Mince raw chicken; then combine with oil.

7. 7

   Add to pan and simmer, covered, another 30 minutes.

8. 8

   Season with salt, sherry and pepper.

9. 9

   VARIATIONS: 1.

10. 10

    For the regular rice, substitute glutinous rice.

11. 11

    For the chicken, substitute smoked ham, or else use half chicken, half smoked ham.