1. In separate bowls, soak the dried oysters, scallops and shiitake mushrooms in just enough water to cover until softened, for about 1 hour. Drain and keep the liquid.
  2. Shred the scallops. Remove the stems from the shiitake mushrooms and slice the caps into thin strips.
  3. Wash and rinse the rice until the water runs clear. Place the rice, liquid from soaking the seafood water, oysters, shredded shiitake mushrooms and scallops in the rice cooker. Season to taste.
  4. To serve, garnish congee with chopped green onions.



  • 8-10 dried oysters
  • 6-8 dried scallops
  • 2-3 shiitake mushrooms
  • ¾ cup medium-grain rice
  • 2L water
  • 2 green onions, chopped