• 0.26 oz jasmine rice 120g) This makes about 4-5 (Chinese) bowls of porridge, so I've indicated it as serving 2 people but of course it depends on how much you eat and how many side dishes you serve, Thai
• 2 dried scallops Rinse gently then soak in ½ Cup of hot water for 30 minutes. Add the soaking water to the pot too. If you don't have any, try some of these dried scallop substitutes, or conpoy
• 4 cups chicken stock Add more chicken stock/ water at the end if you prefer a more watery porridge. Substitute: 1 chicken bouillon cube mixed in 4 Cups of hot water.
• 0.77 lb kabocha squash 350g) You can substitute this with regular pumpkin or store-bought pumpkin puree to make cooking quicker. Pumpkin puree will not need to be boiled for as long as the cubed kabocha!, Japanese variety
• 0.5 lb garoupa 226g) Optional. You can also substitute with other types of white fish, prawns. or crabmeat. If you use canned abalone, feel free to add up to 5 Tablespoons of the abalone brine to the soup, fillet
• 1 spring onion Optional Garnish. Coriander not recommender.

Fish Marinade

• ½ teaspoon salt Or to taste.
• ½ teaspoon sugar Note: even if not adding fish, add this directly to the chicken pumpkin porridge.
• ½ teaspoon soy sauce Use tamari if on a GF diet. Note: even if not adding fish, add this directly to the chicken pumpkin porridge, light
• ½ tablespoon cornflour Do not add this to the porridge if not adding fish!

Seasoning

• 1 tablespoon Shaoxing wine Substitute: sherry, Chinese
• salt to taste