Chicken Congee

• servings: 4
• active time: 20 min
• total time: 60 min

Ingredients

1 rice cup white rice

8 cup water

0.5 oz ginger

12 oz chicken

2 tsp cornstarch

1 tbsp oyster sauce

2 tbsp water

0.5 tsp chicken bouillon

2 tbsp vegetable oil

1 tsp salt

1 tsp chicken bouillon

Directions

Wash rice in a bowl:

Start boiling water. Chop ginger into thin slices, then into thin strips. Chop a few strands of cilantro and green onion into small pieces.

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

Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice.

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

If you're happy with where your rice is at, start whisking the pot rapidly and constantly for 2 to 3 minutes.

Set the stove to high heat, and gradually add the chicken over the course of 30 to 60 seconds, stirring constantly as you go.

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

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