Scallop Porridge

Preparation Time: 5 minutes (if you already have pork stock beforehand)
Cooking Time: 90 minutes

Ingredients
8 large fresh scallops (or you can buy the frozen ones from supermarkets - choose the Hokkaido ones!)
1 cup of rice, washed and drained
1 carton of chicken stock
2 rice bowl of home made pork stock (you can choose to omit this if you want to safe time)
Fried onions & Oil
Chopped spring onions
Sesame Oil
Pepper

Method
1. Wash the scallops clean and set aside
2. Putting the washed rice into a rice cooker, pour half a carton of chicken stock and 2 rice bowl of pork stock. If you choose to omit the pork stock, replace it with 2 rice bowls of water.
3. Select "porridge" mode and leave it to cook.
4. After 30 minutes, put in scallops in the rice cooker and cover lid.
5. Under the "porridge" mode, it usually takes 60 minutes to cook. Leave it under "warm" mode for another 30 minutes to allow the heat to cook through for the porridge to taste softer.
6. Garnish porridge with fried onions, chopped spring onions, sesame oil and a dash of pepper to taste.