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Chicken Porridge with dried scallops


Ingredients :

Pearl rice  1 cup
Chicken (deboned and shredded)  1/2
Dried scallops  3
Ginger (julienned)  2 slices
Salt  2/3 teaspoon
Oil  1 tablespoon
Water  6 cups
Sesame oil  2 teaspoons
White pepper  1/3 teaspoon
Shaoxing wine  1/2 tablespoon
Light soy sauce  1.5 tablespoons
Chopped green onions  (optional)


  1. Mix the washed and drained rice with 1/2 tsp salt and 1/2 tsp oil, and marinate for 30 minutes.
  2. Marinate the chopped, washed and dried chicken with 1/3 tsp pepper, 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp sesame oil for 30 minutes.
  3. Shred the soaked dried scallops.
  4. Put the marinated rice, chicken, shredded dried scallops, shredded ginger, and 4 cups of water into an electric pressure cooker. Add water until it reaches the "Rice" water level 4, and close the lid.
  5. Press “Function” to select the "Quick Porridge" function on the pressure cooker.
  6. Press “Timing” to set the cooking time to 20 minutes.
  7. Press “Texture” to select the "Over Cook" texture option to make the porridge smoother. Press "Start" to begin cooking.
  8. Once the cooking is complete, stir the ingredients well.
  9. Serve hot and garnish with chopped green onions if desired.


  1. Marinating the rice with salt and oil before cooking helps to make the porridge smoother.
  2. The amount of water and seasoning can be adjusted according to personal preference for texture and taste.
  3. The porridge will expand during cooking, so it's important to leave space in the pressure cooker. All ingredients, including water, should not exceed the "Rice" water level 9 in the pressure cooker.
  4. When cooking porridge, it's recommended to use natural pressure release to prevent the porridge from spilling out through the pressure release valve, which can be dangerous.
Electric Pressure Cooker
Electric Pressure Cooker