Chicken Porridge with Century Egg

Ingredients

• 160 g rice, rinsed and drained
• 1200 ml water (add 200ml water for more watery)
• ½ tsp chicken stock powder (optional)
• 3 dried scallops
• 2 fresh ginger, sliced
• 160 g chicken breast fillets, skinless cut into pieces (4-5 cm)
• 1 tbsp light soy sauce
• 1 tbsp sesame oil, toasted adjust to taste
• 1 cooked salted egg, roughly chopped
• 1 century egg, roughly chopped
• 10 g fresh ginger root, finely shredded
• 2 spring onions, finely chopped
• 1 pinch ground white pepper
• 1 tsp sesame oil (1 tsp for one serving)
• 1 cooked salted egg , sliced
• 1 century egg , sliced