CC license




Ingredients
  • 1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
  • 1 leg of chicken
  • 3 cm ginger (julienned – slice as thinly as you can)
  • chopped spring onions
  • 4 shallots (sliced thinly)
  • 1.5 litres chicken stock
Seasoning
  • 1 1/2 teaspoons salt or to taste
  • 2 teaspoons light soya sauce
  • White pepper powder to taste
  • A few drops of sesame oil per serving bowl
Method
  1. Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat will become tough. Remove leg of chicken and set aside to cool. Shred the meat with finger tips.
  2. Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.
  3. Meanwhile, fry the shallots till golden brown and set aside the fried shallots.
  4. Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.
  5. Pour onto serving bowls, top up with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots. Serve hot.

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