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Trim chicken of unwanted fat, rinse and drain well.
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
Add water and bring to a boil, skimming scum that floats on top.
Add bouillon cubes and stir to dissolve.
Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
Season with salt and pepper to taste.
Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.