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
spring onions (shallots)
fried wantan skin (crunchy bits on the top)
- 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.
- 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.
- Serve the hot congee in bowls garnish with spring onions, coriander, julienne-cut ginger, ground white pepper and soy sauce, if desired.