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Chicken congee (delicious rice porridge)
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- ¾ cup short grain sushi rice
- 4 cups chicken stock
- 2 cups water
- 1 small chicken thigh (80g), cut into thin strips
- few drops sesame oil
- couple of slices of fresh ginger, shredded
- drop of light soy sauce
Rinse rice gently. Drain.
Rub sesame oil and some salt into rice with fingers, let stand one hour.
Bring chicken stock and water to boil, add rice. Return to boil, partially cover and simmer until porridge consistency anytime you like beyond about two hours.
Add raw chicken, ginger, drop of light soy.
Add white pepper and salt to taste.
Simmer for 15 minutes or so, until chicken is cooked.