My better half is feeling under the weather today and I rushed back from work earlier to tend to her. To be honest I did not have any peace of mind knowing she is by herself at home for the first time since she moved in with me. On my journey back I thought that some hot porridge would do her good.

Upon reaching home I cooked up a plain chicken porridge (congee) for her and set aside some other ingredients to make Century Egg Porridge for her friend who came over and myself. I guess I shall keep it slightly short today and tend to her needs.


Ingredients
150g rice - wash and soak for 1 hour in clean water
700ml chicken stock soup
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 Ingredients
1 tsp chicken stock granules
1 tbsp garlic oil
1 tsp sesame oil
Salt to taste

Garnishing Ingredients
Chopped spring onions
Chopped Chinese parsley
Young ginger - cut into fine strips


Directions
1. Cook rice in the stock for 50 minutes over medium flame.
2. Steam the chicken meat for 10-15 minutes.
3. Leave to cool slightly, then shred the chicken meat.
4. Add in both types of eggs and seasoning into the congee.
5. Mix in the shredded chicken meat.
6. Prepare a serving bowl.
7. Add some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl.
8. Dish out the congee into the bowl and add some garnishing and a dash of pepper.
9. Serve hot.


Technorati Tags: recipe, chinese food, chicken, century egg, congee, porridge

Labels: century egg, chinese, congee, porridge