1. Rinse the rice if it isn’t pre-washed about 2-3 times.
2. If you’ll be using scallops, soak them in warm water for about 30 seconds then wash and break them into smaller bits with your hands.
3. Rinse and cut the boneless chicken into smaller bits you’d like.
4. Peel, wash, and mince the garlic and ginger then chop the spring onions into tiny bits.
5. Add 8 cups of water or cooking stock (vegetable or chicken stock), 1½ tablespoon minced ginger, 1½ tablespoon minced garlic, 1½ tablespoon oyster sauce to the rice cooker, close the lid, and turn it on.
6. Leave it for about 25 minutes and check back when the time is up, if the consistency is too watery leave it in for about 4 minutes more.
7. If after 4 minutes the consistency is still watery leave it in for an additional 3 minutes but if the consistency is creamy and what you like then you can add the salt and white pepper to taste. Stir well and serve.
8. Garnish the rice congee with the chopped spring onion or any other ingredient you want.

If you’d still want more ideas on rice congee, then check out this video recipe