Think of Congee as chicken soup’s Eastern soul mate: it soothes a sick patient, erases stress after a bad day, warms the body after getting stuck in the rain, and is full of nostalgia. If you don’t have ground pork, feel free to use a different cut of meat; also, add various spicy or pickled accoutrements if you’re looking for a kick.

Serves 6

Soak scallops in 2 cups of chicken stock for 30 minutes. Drain scallops, reserving stock.

Rinse rice well and drain. Add rice, sesame oil, salt, and remaining 6 cups stock to pot and soak for 30 minutes. Bring to a boil. Add dried scallops, stock, and ginger. Boil for 2 minutes and reduce heat to simmer. Partially cover pot and simmer for 1 ½ hours, stirring occasionally. Add ground pork and simmer an additional 15 minutes. Divide congee into serving bowls and garnish with peanuts and scallions.