A smashing breakfast for two - just pop everything into a slow cooker! The glutinous rice gave the congee a luxurious texture just like those in the chinese dim-sum shops. Recipe by Lilian, malaysiabest.net
What you need:
- Half a cup of normal rice
- One small handful of glutinous rice (soak for a while)
- 4 cups of water, or more
- One century egg, chopped
- One salted egg, boiled and chopped
- Two dried scallops or one small dried squid
- Salt and pepper to taste
- Meat (chopped) and bones from two chicken thighs or drumsticks
- Seasoning for the meat: A dash of soy sauce, sesame oil, Chinese cooking wine, pepper and a bit of cornflour
Directions:
- Put everything in the slow cooker, including the chicken bones but not the chicken meat.
Season the meat overnight - cover and refigerate. - The next morning, add in the chicken meat and turn off heat when the meat is cooked.
- Adjust the consistency of the congee, add more water if necessary.
- Remove the bones and serve with sliced spring onions and jullienned young gingers. For extra treat, boil annother salted duck egg, chop and sprinkle on the porridge.
