The Congee My Dad's Made 100,000 Times

• servings: 4 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

1 rice cup white rice

8 cup water

½ oz ginger

12 oz chicken

2 tsp cornstarch

1 tbsp oyster sauce

2 tbsp water

½ tsp chicken bouillon

2 tbsp vegetable oil

1 tsp salt

1 tsp chicken bouillon

2 pieces green onion

1 piece cilantro

Directions

Wash rice

We'll start by washing our rice in a bowl:

Boil water, chop veggies

To save some time, we'll start boiling some water for later. For jook / congee recipes, the water-to-rice ratio is usually very high. In my dad's recipe, it's 8-to-1.

Prepare chicken

Cut the chicken into thin slices and place it in a bowl to marinate.

Start boiling rice

Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding the rice. It's important not to add the rice before the pot starts boiling.

Cover pot and wait

Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.

Whisk rice

Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.

Cook chicken

Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.

Add seasonings, ginger

Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20 to 30 seconds.

Plate, garnish, enjoy!

Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.