Congee
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Per portion
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For 3 portions
- Jasmine riceOr: Long grain rice50 g
- Chicken brothOr: Vegetable broth½ l
- Chicken breastOr: Pork tenderloin75 g
- Butter15 g
- Ginger1 cm
- Garlic cloves1 Stk
- Spring onions1 Stk
- Soy sauce½ tbsp
- Sesame oil¼ tbsp
- Eggs1 Stk
- Peanuts 15 g roastedas needed
- Cilantro1 bunch
- Iodized salt¼ tsp
- Pepper¼ tsp
Step by step
- 1
Wash rice until water runs clear.
- 2
Bring rice with broth, ginger slices and pressed garlic to a boil in a pot.
- 3
Reduce heat and simmer 60–90 minutes until rice is very soft and creamy, stirring occasionally.
- 4
Slice chicken into thin strips and add to the porridge 10 minutes before the end.
- 5
Soft-boil eggs (6 minutes), shock, peel and halve.
- 6
Season with soy sauce, salt and pepper.
- 7
Plate congee in bowls.
- 8
Top with egg halves, spring onions, peanuts and cilantro.
- 9
Drizzle with sesame oil and serve.
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