# Congee

Cuisine: chinese · Time: 45 minutes · Servings: 4

## 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
- 2 pieces green onion
- 1 piece cilantro

## Steps

1. We'll start by washing our rice in a bowl:
2. To save some time, we'll start boiling some water for later. For jook / congee recipes, the water-to-rice ratio is usually very high. In my dad's recipe, it's 8-to-1.
3. Cut the chicken into thin slices and place it in a bowl to marinate.
4. Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding the rice. It's important not to add the rice before the pot starts boiling.
5. Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
6. Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
7. 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.
8. Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20 to 30 seconds.
9. Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.

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Source: madewithlau — https://www.madewithlau.com/recipes/chicken-congee
Page: https://findfood.fun/vi/recipes/7427
Language: en (requested translation unavailable)