• 3-4 pieces Yan Yuan Bird’s Nest
• 200g chicken breast
• 4 dried scallops
• 1 cup uncooked rice
• 700ml chicken stock
• 1.6ℓ water
• Ginger, 2 large slices (for fish maw)
• Vegetable oil
• Spring onions, chopped (for garnish)
• Salt

*Prepare the fish maw by soaking it overnight (or until soft and tender). Then rinse under running water to remove any dirt. Bring a pot half-filled with water to a boil, then add fish maw, and 2 large slices of ginger. Put the lid on, turn off the heat, and let the fish maw sit for 30 minutes. Remove the fish maw from the pot, and slice thinly.

1. Soak Bird’s Nest in a bowl of water for 2-4 hours (or soak overnight in the fridge).
2. Shred the soaked Bird’s Nest into small strands with your hands, and rinse with fresh water.
3. Wash rice and drain. Add a dash of oil and a pinch of salt. Let sit for 1 hour.
4. Soak dried scallops until tender to the touch, and tear into shreds.
5. Prepare a steamer and steam chicken breast for 20 minutes. Remove from steamer. Once cool, tear into shreds.
6. Steam Bird’s Nest for 30 minutes.
7. Meanwhile, mix the chicken stock and water in a medium-sized pot and bring to boil.
8. Add scallops, fish maw, and rice. Bring it back to a boil, then reduce to a low heat and simmer for 1.5 hours until the congee has thickened.
9. Add the Bird’s Nest, and shredded chicken to porridge and simmer for another 20 minutes.
10. Add salt to taste.
11. Garnish with spring onions and serve warm.