Recipe by Amy Beh
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
1 tsp chicken stock granules
1 tbsp garlic oil
1 tsp sesame oil
Salt to taste
Chopped spring onions and Chinese parsley
Young ginger, cut into fine strips
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.