Recipe Ingredient
- 150g rice, washed and then soaked in clean water for an hour
- 700ml chicken stock soup
- 150g chicken meat, marinated with 1 tsp each of salt, sugar, soy sauce and sesame oil, and a dash of pepper
- 3 century eggs, shelled and diced
- 1 cooked salted egg, shelled and diced
- Seasoning:
- 1 tsp chicken stock granules
- 1 tbsp garlic oil
- 1 tsp sesame oil
- Salt to taste
- Garnishing:
- Chopped spring onions and Chinese parsley
- Young ginger, cut into fine strips
Instructions
- Cook rice in the stock for 50 minutes over medium flame. Steam the chicken meat for 10-15 minutes. Leave to cool slightly, then shred the chicken meat. Add in both types of eggs and seasoning into the congee. Mix in the shredded chicken meat.
- Prepare a serving bowl. Add some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl. Dish out the congee into the bowl and add some garnishing and a dash of pepper and serve hot.
