Congee with Sliced Chicken Breast 雞肉粥

Ingredients
Makes 6 servings

• 1/2 cup short grain rice
• 1/4 cup short grain sweet rice
• 4 cups chicken stock or vegetable stock
• 4 cups water
• 2 cups chicken breast, skinless, boneless, and thin sliced
• 1 tbsp corn starch
• 1/2 tsp salt
• 1/2 tsp garlic powder
• pinch  ground white pepper
• 1 tbsp scallion, finely chopped for garnish

Method

1. In a large nonstick pot, wash both rices 3 times and drain.
2. Add the water and the stock, and bring to a boil over high heat.
3. Place the chicken breast in a bowl, add the corn starch, salt, garlic powder, and ground white pepper, and mix well. Allow to rest for at least 20 minutes.
4. Reduce the heat to medium low, slightly cover the pot, stirring from time to time,  and cook for 45 minutes until the rice thickens.
5. Add the marinated chicken breast to the congee, and cook for 8 to 10 minutes or until the meat is fully cooked.
6. Garnish with some scallions and serve in an individual bowl immediately.

Basic congee

Congee with sliced chicken breast

In most Cantonese restaurants, there are more than 15 different kinds of congee on the menu: Fish filet, minced beef, sliced chicken, pork and preserved egg, roast duck, roast pork, seafood, abalone, clams, lobster...Congee is most accommodating.