Shrimp, Scallop,& Chicken Rice Congee (Serves 3)

1/3 cup dried shrimp
1/4 cup dried scallops
1 cup rice
water
1 chopped chicken breast

30 min before cooking, soak dried shrimp and scallops in bowl of hot water.
Wash rice and place in rice cooker.  Dump soaked shrimp and scallops (plus the water) into rice.
Fill water level to 4x's the normal water level required for 1 cup of rice for cooker.
Add chopped chicken.
Turn on rice cooker to "Rice Cook" setting.  Time 30 min.
Switch off cooker to "Keep warm" setting.  Time 15 min (longer/shorter for thicker/thinner consistency).  
	Add water at this step if congee is too thick.
Power off rice cooker and serve.