“No milk, no spicy foods, no grape or orange, no …” This was what my dear doctor mentioned after he gave me a shot and diagnosed that I was attacked by flu. However, by the time you read this post, I trust I should be fully recovered because while writing this, I already feel energized after taken a couple bowls of this congee (or porridge). I am so thrilled to share this here because it is neither an usual congee I would make nor a traditional Chinese porridge, but it is unexpectedly good to taste. Special to me though, this congee is just a new mix of ingredients, humble ingredients including brown rice, tomato, and scallops, which are often available in my kitchen.
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