Scallop Congee with Chicken, Shiitake Mushroom, and Soft-Boiled Egg

This was a fairly simple breakfast/lunch/late night snack. The dried scallops and mushrooms give this simple gruel a huge umami flavor.

• 1 tblsp small dried scallops
• 1 dried shiitake mushroom
• 1 egg
• 1/2 cup cooked rice
• 1 cup water
• 1/2 tsp chicken bouillon powder
• 1/4 cooked chicken breast, shredded
• pinch of white pepper

1. Soak scallops and mushroom in hot water for 15 minutes. Drain and thinly slice the mushroom.
2. Boil water in a saucepan with enough water to cover the egg. Bring to a boil, gently put the egg in, then turn the heat to low. Simmer for 6 minutes. Put the egg in an ice bath to cool. Peel and cut in half.
3. Add rice, water, scallops, mushrooms, and chicken bouillon powder to a saucepan. Bring to a boil, then simmer covered for 30 minutes. Stir in shredded chicken to heat through.
4. Spoon the congee into a serving bowl and season with white pepper. Garnish with the egg halves.