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  • Century Egg Congee (Pei Tarn Chook)

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    Century Egg Congee (Pei Tarn Chook)
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 150 gm rice - wash and soak for 1 hour in clean water
    • 700 ml chicken stock soup
    • 150 gm chicken meat - marinate with 1 tsp salt,
    • 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil and a dash of pepper.
    • 3 x century Large eggs - shelled and diced
    • 1 x cooked salted egg - shelled and diced
    • 1 tsp chicken stock granules
    • 1 Tbsp. garlic oil
    • 1 tsp sesame oil
    • 1 x salt to taste Minced spring onions and Chinese parsley Young ginger - cut into fine strips

    Directions

    1. Method:COOK rice in the stock for 50 min over medium flame. Steam the chicken meat for 10-15 min. Leave to cold slightly, then shred the chicken meat. Add both types of Large eggs and seasoning into the congee. Fold in the shredded chicken meat.
    2. Prepare a serving bowl. Add in some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl. Dish out the congee into the bowl and add in some garnishing and a dash of pepper and serve warm.

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