Ingredients
| Log grain white rice |
900 g |
| Water |
4500 ml / 4.5 liter |
| Chicken Thigh Boneless |
500 g |
| Ginger Crushed |
30 g |
| Fish sauce |
20 ml |
| Salt |
To Taste |
| Condiments |
- |
| Soy sauce |
70 ml |
| Chili Sauce |
30ml |
| Fish Sauce |
30 ml |
| Shrimp (dried) |
2 g |
| Coriander Chopped |
12 g |
| Spring onion (sliced) |
30 g |
| Peanut toasted (crushed) |
40 g |
Method
- Take water in a pot and add crushed ginger to it and bring to boil.
- Add boneless chicken thigh to it and simmer until chicken gets cooked.
- Remove the chicken from stock and keep to cool then cut into cubes.
- Remove the ginger from the liquid and discard.
- Add the rice to boiling water and keep on stirring to avoid the sticking of grains together, when it boils live it on simmering temperature.
- Rice will become tender after simmering for 25 - 30 minutes then add the fish sauce and salt. If required adjust the consistency of cooked rice (congee) with water.
- Add the chicken cubes to the congee
- Sprinkle the condiments over the rice and serve hot.
Note - Congee should be of soupy texture.
