CHICKEN PORRIDGE

Ingredients :

2 cup rice

water for cooking congee 3 liter (more or less)

1 piece chicken breast

Average amount of chicken bones - for stock

1 carrot - sliced into smaller piece

small piece of ginger - smashed

Seasoning :

sesame oil

light soy sauce

some dark soy sauce - for color

pepper

***(adjust the seasoning to taste)

some green onion for garnishing

Method

• Wash & clean the chicken bones from fat & chicken blood.
• When the water boiling add in the chicken breast & chicken bones for chicken stock (approx: 15-20mins)
• Remove the cooked chicken breast & chicken bones from the stock.
• Wash the rice & add into the chicken stock. Add in sliced carrots, scallops, "dong cai" & smashed ginger.
• Increased the heat & bring the congee to boil (approx: 30mins)
• When the congee starts to thicken. Lower the heat & continue cook till all the rice breaks & turn soft (*time depend on the congee texture preferred)
• Season the congee to taste.
• Serve warm with shredded chicken meat floss (*from the cooked chicken breast) & some green onions.

HAPPY COOKING ! :)