Ingredients:
150g rice - wash and soak for 1 hour
700ml chicken stock
150g chicken meat - marinate with 1 tsp salt,
1 tsp sugar, 1 tsp soy sauce, 1 tsp 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
Method:
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.
