Recipe by Amy Beh


Ingredients
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

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.