Chicken Congee
Ingredients
1 cup rice
2 cups chicken stock
Leftover/shredded chicken
Ginger, sliced or grated
Garlic, crushed
Spring onions, sliced
Eggs
Pantry staples/optional:
1 cups water
Soy sauce, salt, pepper, chilli oil (optional)
Method
Combine rice, stock, water, ginger, and garlic in a pot. Bring to a boil, then reduce to low heat.
Simmer uncovered for 30–40 minutes, stirring often. Add water if it gets too thick.
Stir in shredded chicken, cook 5 minutes until heated through.
Heat a little oil in a pan over medium heat.
Crack in eggs and fry until whites are set and yolks cooked to your liking.
Spoon congee into bowls, top with fried egg and spring onions.
Season with soy sauce, salt, pepper, and chilli oil if desired.