A Recipe Inspiration for FishnChix.Ph Chicken Back (Soup Pack) or Chicken Bones.
Cantonese-Style Chicken Congee
Rice & Congee
A Perfect Bowl of Congee to warm your body during the rainy days.
Make Chicken Stock
In a large pot, bring 4 liters of water to a boil.
Add chicken bones and sliced ginger.
Cover the pot and simmer for 4 hours.
Discard bones, strain stock and remove excess oil using an oil separator.
Make the Congee
Bring 10 cups strained chicken stock to a boil, then add 1 cup uncooked rice (or 2 cups cooked rice)
Cook over medium-low heat for 1.5 hours (45 mins if using uncooked rice), stirring occassionally.
After 1.5 hours, stir the congee every 10 minutes until the liquid no longer separates from the rice. It is ready when the congee is homogenous. *add extra water as needed