A comfort food that I grow to appreciate greater as I grow older. It may look simple but it’s the lack of complication soothes the heart when you’re unwell. Learnt from my mom, this is how we make our congee whenever someone’s ill.
Ingredients:
- 3 drumsticks
- 1 teaspoon of sesame oil, corn starch, Asian soy sauce
- Grated garlic
- Grated ginger
- White pepper
- 1 cup of rice (6 cup of water for congee)
- 1 tablespoon of Knorr chicken stock
Instructions:
You need to have a Don Nabe pot and 1 single burner butane stove to cook this if you don’t have a gas stove (we have an electric stove in our apartment)
How to cook the congee
- Blend 1 cup of rice for about 3 minutes, the add the rice to the nabe pot with 6 cup of water.
- Add chicken bones to the nabe (if you have them) and turn your stove to low heat.
- Add salt and chicken stock when the consistency of the congee is slightly thicker. Continue to stir as the congee continues to boil for the next 20 to 25 minutes.
How to prepare the chicken
- In a bowl, add soy sauce, corn starch, grated garlic and ginger, white pepper and sesame oil. Set it aside after mixing them well.
When your congee looks like it’s almost done, add the chicken and add more white pepper to taste. Continue to cook it for another 10 minutes before serving your congee!
I like to add some beef balls whilst top it with spring onion when plating it.
Quick and easy Recipe 
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