Chicken Congee with Century Egg and Salted Egg
Recipe of a smooth and thick chicken congee with century egg and salted egg. It is satisfy to eat a pot of hot congee on rainy days.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 100 g Thai Fragrant Rice
- 60 g Japanese Rice
- 1 liter Water
- 5 Dried Scallops
- 1 tsp Salt
- 160 g Chicken Breast
- 1 Salted Egg
- 1 Century Egg
- 1 Youtiao
- Chopped Green Onion
- Shredded Ginger
- Garlic Oil
- Sesame Oil
- 2 Chili
- 2 Sand Ginger Leaves
- 1 cloves Minced Garlic
- 1 Shallot
- 1 tbsp Soy Sauce
Instructions
- 1
Put the dried scallops, salt, chicken and water in a pot and bring to a boil.
- 2
After the water boils, pour the washed rice into the pot.
- 3
Then stirring until boiling, cover the lid and turn to medium-low heat cook for 20 minutes and turn off heat leave for 20 minutes.
- 4
Mince garlic and fry into garlic oil.
- 5
Peel and slice the cooked salted egg. (Can also be chopped)
- 6
Slice century eggs. (Can also be chopped)
- 7
Pick up the chicken and shredded it.
- 8
Bring to boil again and the congee will become smooth and dense.
- 9
Add all the side dishes into the congee, drizzle some of the sesame oil, garlic oil and chopped green onion, and enjoy it while hot.