Chicken Congee with Century Egg and Salted Egg
Recipe of a smooth and thick chicken congee with century egg and salted egg. It is satisfy to eat a pot of hot congee on rainy days.
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Print Pin Servings: 3 people
Calories: 347kcal
INGREDIENTS
- 100 g Thai Fragrant Rice
- 60 g Japanese Rice
- 1 liter Water
- 5 Dried Scallops
- 1 tsp Salt
- 160 g Chicken Breast
- 1 Salted Egg
- 1 Century Egg
- 1 Youtiao
- Chopped Green Onion
- Shredded Ginger
- Garlic Oil
- Sesame Oil
๐ฏ Dipping Sauce
- 2 Chili
- 2 Sand Ginger Leaves
- 1 cloves Minced Garlic
- 1 Shallot
- 1 tbsp Soy Sauce
INSTRUCTIONS
- Put the dried scallops, salt, chicken and water in a pot and bring to a boil.
- After the water boils, pour the washed rice into the pot.
- Then stirring until boiling, cover the lid and turn to medium-low heat cook for 20 minutes and turn off heat leave for 20 minutes.
- Mince garlic and fry into garlic oil.
- Peel and slice the cooked salted egg. (Can also be chopped)
- Slice century eggs. (Can also be chopped)
- Pick up the chicken and shredded it.
- Bring to boil again and the congee will become smooth and dense.
- Add all the side dishes into the congee, drizzle some of the sesame oil, garlic oil and chopped green onion, and enjoy it while hot.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1people | Calories: 347kcal | Carbohydrates: 44.3g | Protein: 27.7g | Fat: 5.5g | Saturated Fat: 1.3g | Cholesterol: 179mg | Sodium: 1033mg | Potassium: 443mg | Sugar: 0.2g | Calcium: 48mg | Iron: 3mg
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