Malaysian Monday #5 - Chicken Rice Congee

In the last two weeks, the weather has turned extremely cold for Sydney in May. Night temperatures have fallen below 10C which is unusual. Last week, Sydney had the coldest morning start in 50 years. When the temperatures drop, I tend to crave for warm comfort food like a simple bowl of soup or chicken rice congee.

5 handfuls of broken jasmine rice (you can also normal long grain rice)
4 cups of water
1 piece of chicken breast fillet
4 pieces of ginger
salt

Garnish
spring onions (shallots)
coriander
ginger, julienne
fried wantan skin (crunchy bits on the top)

1. Combine first 5 ingredients in a medium size pot, and bring to a boil over medium-high heat. Cover, reduce heat, and cook until the congee has a creamy consistency, stirring occasionally. Remove from heat; keep warm.
2. Discard ginger pieces. Remove chicken meat from congee; place on a plate to cool for 20 minutes. Shred the chicken meat and return shredded chicken meat to the congee, stirring well. 
3. Serve the hot congee in bowls garnish with spring onions, coriander, julienne-cut ginger, ground white pepper and soy sauce, if desired.