Chicken congee

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 3/4 cup raw white rice
• 1.92 litres water
• 340 g thinly sliced chicken
• 14 g shredded ginger
• 2 tsp cornflour
• 1 tbsp oyster sauce
• 2 tbsp water for marinade
• 1 1/2 tsp chicken bouillon powder, divided
• 2 tbsp oil
• 1 tsp salt, adjustable
• 2 spring onions and coriander to serve

Step-by-step method

1. Rinse and drain rice. Bring the 1.92 litres water to a boil.
2. Mix chicken, cornflour, oyster sauce, marinade water and half a teaspoon of bouillon; stir in oil.
3. Add rice to boiling water; return to a boil and cook partly covered for about 25 minutes.
4. Whisk for 2–3 minutes to break down the grains; cook longer if still firm.
5. Gradually stir in chicken and cook until done; add ginger, salt and remaining bouillon.
6. Adjust consistency with hot water and serve with spring onion and coriander.