I got this recipe from my aunt. She told me to make this food for my mom when she was released from the hospital after her surgery. Chinese Porridge is also called “congee” or “lugaw”, a comfort food for any season, better if it’s during cold days. I can’t believe how easy it is to make this. When I cooked this for my mom, it wasn’t her who finished the food, but me! Hehehehe. I’m just a fan of food. You can put this in the refrigerator if there’s leftover and reheat it to eat as breakfast or snack.

Congee

Ingredients

1 cup rice grain

8 cups water

Strips of ginger (better if lots)

Shredded Chicken, half-cooked

Spring onion, chopped

Salt and pepper, to taste

Procedure:

1. Boil 1 cup rice in 8 cups water.

2. When the rice is cooked, simmer until the mixture becomes less watery.

3. Toss the shredded chicken and ginger into the mixture. Add salt and pepper to taste.

4. When the porridge becomes more viscous, turn the heat off and garnish with spring onions.

You can put toppings to your congee like sliced century egg. You can also use shrimp, fish fillet, beef strips, pork strips instead of shredded chicken. It can be seafood congee, beef congee, pork congee or chicken congee depending on the meat you put.

Enjoy cooking!

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