Mum's Chicken Congee (SIMPLE METHOD, PUNCHY FLAVOURS)

Step 1

To make the congee, combine oil, ginger, garlic & spring onions in a large non-stick saucepan over medium-high heat. Stir fry until aromatics are golden & fragrant.

Step 2

Add rice & chicken stock. Bring to a boil, add the chicken breast then reduce to a simmer to cook until the rice has broken down (about 40 minutes) to a thick soup (or your preferred consistency).

Step 3

Keep an eye on the chicken & remove when it is cooked through, shred with 2 forks or fingers and set aside. If the congee is a little thick add more chicken stock or water.

Step 4

Towards the end, taste your congee and add fish sauce for saltiness.

Step 5

Garnish with bean sprouts, spring onion, snipped Youtiao (Chinese donut) as pictured, coriander, ground pepper, fried shallots and chilli.