The Congee My Dad's Made 100,000 Times

Yield: 4

40 min

A silky rice porridge with tender chicken, ginger, and aromatics; simmered until the rice breaks down into a creamy base.

prepWash rice in a bowl
prepBring 8 cups / 1.9 L water to a boil in a pot
340 g chicken, thinly sliced	Marinate chicken with cornstarch, oyster sauce & bouillon	Slowly stir in chicken over 30–60 sec	Add ginger, salt & bouillon, stir 20–30 sec	Pour into bowls, garnish with green onion & cilantro
2 tsp cornstarch
1 tbsp oyster sauce
30 ml water
0.5 tsp chicken bouillon
1 rice cup white rice	Add rice to boiling water, simmer 25 min medium heat
1.9 L boiled water
15 g ginger, sliced
1 tsp salt
1 tsp chicken bouillon
30 ml vegetable oil
2 pieces green onion, chopped
1 piece cilantro, chopped

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