chicken congee

original recipe

ingredients

• Congee
  • 1 rice cup white rice (a “rice cup” is about ³⁄₄ of a standard US cup. Jasmine rice is preferred but any white rice will work!)
  • 8 cup water
  • 0.50 oz ginger
• Chicken Marinade
  • 12 oz chicken (use any amount you want)
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce (Amazon​ )
  • 2 tbsp water
  • 0.50 tsp chicken bouillon
  • 2 tbsp vegetable oil
• Additional Seasonings
  • 1 tsp salt
  • 1 tsp chicken bouillon
• Garnishes
  • 2 pieces green onion
  • 1 piece cilantro (to taste)

instructions

1. Wash rice
2. Boil 8 cups of water for later
3. Chop ginger into matchsticks, chop cilantro and green onion
4. Cut the chicken into thin slices and place it in a bowl to marinate.
5. Add oyster sauce, cornstarch, chicken bouillon, and water. Mix and massage the chicken and the marinade together for 30 seconds until there’s no liquid left. Then, add vegetable oil to the bowl and mix it around with chopsticks for another 20 to 30 seconds.
6. Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding the rice.
7. Once the pot is boiling again, we’ll partially cover the pot and let it cook at medium heat for 25 minutes.
8. Start whisking the pot rapidly and constantly for 2 to 3 minutes.
9. 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. Stir the chicken around for another 1 to 2 minutes. Once the pot is boiling again, check to see that the chicken is cooked through.
10. Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20 to 30 seconds.
11. Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.