- 1 cup long grain rice
- 1 L chicken salt (home made or low salt)
- 750 ml water
- 4 x 2-3mm slices of ginger, bruised with the back of a knife
- 2 spring onions
- 2 chicken skinless marylands (Leg and thigh of chicken)
- 1 tsp sea salt
- pinch of white pepper
- Congee Toppings
- soy sauce, just a drizzle
- sesame oil, few drops
- julienned ginger
- lap cheong sausage, heated and crisped up in a frypan
- Coriander, leaves picked
- spring onions, finely chopped
- fried shallots
- white pepper
- In a heavy based pot, throw in the rice, chicken stock, ginger slices, spring onion, chicken, salt and pepper.
- Bring to the boil, turn down the heat and simmer for about 45 mins to 1 hour or until it comes to your preferred consistency. While it is simmering, stir it every now and then so the rice does stick to the bottom.
- Remove the ginger slices and spring onion and the chicken. Shred the chicken with two forks and put it back into the rice. Check seasoning and adjust with salt.
- Once the congee is the way you like it, it’s all about the toppings. It’s totally up to what you dress it up with but this time I’ve used the above toppings which I really love the combination of but you could also top it with things like a soft boiled egg, shiitake mushrooms, fried puffs of tofu, peanuts, seafood and the list goes on.