🍲 The Perfect Congee (鷄粥) | Preserving my dad's recipe!

By Made With Lau · 90 min

Ingredients

Instructions

1. Rinse the rice by washing it in water, rubbing it with your hands, and draining; repeat three times.
2. Boil the water (8 cups of water to 1 cup of rice) in a separate pot.
3. Chop the ginger into thin slices, then into thin strips. Finely chop the cilantro and green onion.
4. Marinate the chicken: mix it with oyster sauce, cornstarch, chicken bouillon and 2 tablespoons water for 30 seconds until no liquid remains, then mix in vegetable oil for 20 to 30 seconds with chopsticks.
5. Bring the boiled water to a boil over high heat in a pot, then add the rice and stir once.
6. Cover and bring back to a boil without stirring, then partially cover and cook over medium heat for 25 minutes, longer if needed until the rice is soft.
7. Whisk the congee vigorously and constantly for 2 to 3 minutes until the rice breaks down. If you have no whisk, cook for another 10 to 20 minutes instead.
8. Set the heat to high. Add the chicken slowly over 30 to 60 seconds, stirring constantly, then stir for 1 to 2 minutes until cooked through.
9. Add the ginger strips, salt and chicken bouillon, and stir for 20 to 30 seconds.
10. Turn off the heat, pour into a bowl and garnish with green onion and cilantro.

Summarized from Made With Lau's video. Watch it for the details.

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