Recipe from Chowking Orient Restaurant, Al Ghurair Centre, Dubai
Prep time: 10 mins
Cooking time: 1 hour
200g chicken breast, minced
salt to taste
2g white pepper powder
5g chicken bouillon, crumbled
250g jasmine rice, washed, drained
50g fresh ginger, finely chopped
1 tsp light soy sauce
1 egg, boiled, peeled, sliced
5g canola oil
How to cook Chicken Congee
1. Mix salt, pepper and chicken bouillon into shredded chicken and set aside in a cool place.
2. Fill a large pan with water and bring to a boil. Add rice and ginger. Cook rice to a porridge-like consistency over a low heat to avoid it burning or sticking to the bottom of the pan.
3. Add soy sauce and half the egg slices (reserve the other half for garnishing, if desired). Mix gently and cook rice for a further 15 minutes.
4. Heat oil in a wok and saute chicken breast. Add cooked rice and mix well.