Congee with Shredded Chicken

10Nov09

Traditionally, this congee is made with century old duck egg (the black jelly-like egg) and shredded pork. But since I had no pork tenderloin at home, I used half of a chicken breast instead. And I don’t eat modern-day made salted duck egg or century old duck egg anymore because they are made with chemicals that are not good for you. I prefer the old fashioned way… but it’s not available here.

Congee is Chinese porridge.

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Ingredients:

  • 1 cup uncooked rice
  • 10 cups water
  • 2 chicken bouillon cubes
  • 1 chicken breast, whole
  • 3 tsp salt

Instructions:

  1. Wash the rice three times and then soak in water for 30 minutes before cooking
  2. Pour the 10 cups of water into the soaked rice and cook for 2-4 hours with the chicken breast, bouillon, and salt
  3. After cooking, take the chicken out and shred it with a fork, and place the pieces back into the rice cooker/crock pot
  4. Serve with chopped green onions and pork floss

Filed under: boiling, chinese   |  2 Comments
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2 Responses to “Congee with Shredded Chicken”  

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  1. 1 Lois on November 12, 2009 said:

    This is one is my favourite soup/porridge. Best for breakfast:) You add pork floss? Good idea… I will try it. Do you make the pork floss yourself? If you do, the recipe plueese:) The ready made in the shop is too dear!

    Btw, I have put you on my Blogroll for easier navigation…. Hope you don’t mind….

  2. 2 Ron on November 12, 2009 said:

    I do not know how to make pork floss myself. Here in Austin, they only have two kinds and they are both not the ones that I like.


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