Century Egg Porridge

• icebaby0

  11 Feb 05, 09:53

  
  
  Ingredients:
  150g rice - wash and soak for 1 hour
  700ml chicken stock
  150g chicken meat - marinate with 1 tsp salt,
  1 tsp sugar, 1 tsp soy sauce, 1 tsp 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.
  
• foga

  11 Feb 05, 09:56

  usually i use the water i soak the dried scallops or dried oysters in to cook the porridge...
  
  i like the cantonese style porridge
• icebaby0

  11 Feb 05, 09:58

  I guess some people like the soupy kind too.
  
  I don't like my porriage dry...always like to add ALOT of water...