Rinse the dried scallops and soak them in a small bowl of hot water until softened.
Boil chicken in water for 30mins. Remove the chicken and shred.
Rinse rice then add into a claypot with the chicken stock boiled earlier with the chicken thighs.
Bring to a cook with the soaked dried scallops, soaked scallops water and abalone broth, leave the lid partially open and reduce heat to a simmer, occasionally stir the bottom of the pot to prevent the rice from sticking to the base.
Cook for about 30 to 35 minutes until the rice turned to porridge.
Add seasoning according to your taste.
Once done, garnish with shredded chicken, sliced abalone and youtiao (optional), white pepper and coriander
