Spinach and Scallop Congee

Spinach is a rich source of iron and is easily cooked. My mother used to cook spinach and dried shrimp congee for me when I was a kid, so I am very fond of it!

Ingredients:
Lean pork meat 腰子肉, around 300-400 grams (半斤)
Half cup of white rice
Water
6-7 stalks of spinach (choose the tender variety)
White bait (silver fish), 2-3 tablespoons
1 dried scallop

Instructions:
Mince the meat finely. Separate the spinach leaves from the stem. Chop leaves finely.
Fill slightly more than half the pot with filtered water and bring to a boil. Add half of the meat and the silver fish.
After boiling, add the dried scallop and spinach stems.
Simmer for ~1 hour or until you are satisfied with the taste. Add water from time to time.
Filter the stock and remove meat and stems.
Rinse the white rice and add it to the stock. Add chopped spinach as well.
Boil until the rice grain is fluffy and soft enough, to your satisfaction.
Finally, add the remaining meat (shape into balls).
Boil for another 5 minutes. Transfer contents to slow cooker or thermos pot.