1: Rinse the Jasmine rice under cold water until the water runs clear.
2: Prepare dried oysters and dried scallops by soaking them in water until soft.
3: In a large pot, combine the rinsed Jasmine rice, dried oysters, dried scallops, pork neck bones, dried bean thread, sodium bicarbonate, and water.
4: Bring to a boil, then reduce heat and simmer for about 90 minutes, stirring occasionally.
5: Add salt and chicken bouillon powder to taste.
6: Finally, add century eggs towards the end of cooking as desired.
7: Serve hot, topped with optional scallions, white pepper powder, soy sauce, pork floss, peanuts, or Ritz crackers.
