Congee is a traditional Chinese breakfast, but we are going to twist it up today, as we put a Pinoy twist on it and give you this Chinoy Congee recipe! The recipe is thanks to Pinoy Appetite and is definitely going to make a lot of people happy!
In China, the congee is a breakfast dish. It is rice porridge that is normally served with a variety of side dishes. Pinoy Appetite decided to put a little twist on that “normal” recipe and gave you this recipe. It’s too good not to share, so check out the Chinoy Congee recipe below!
- 2 tbsps cooking oil
- 1/4 cup thinly sliced ginger strips
- 4 garlic cloves, minced
- 1/2 kg Chicken quarters, cut into small serving pieces
- 2 cups Malagkit rice, washed and drained
- 12 cups Chicken broth or 12 cups water + 2 chicken broth cubes
- Salt, patis and ground white pepper, to season
- For Toppings
- Pork floss (mahu) or crushed chicharon
- Century egg, sliced (or hard-boiled egg, sliced)
- Fried wanton strips
- Spring onions, chopped
- For Condiments
- Soy sauce
- Chili peppers or chili sauce
- To start, heat the cooking oil in a heavy sauce pot.
- Once oil is heated, saute the ginger strips and garlic.
- Now add in the chicken pieces and stir them constantly until they are half-cooked.
- Then pour in the malagkit rice and stir to coat the rice grains with the chicken juices, about 3-4 minutes.
- Now pour in the chicken broth and bring it to a boil.
- Once it is boiling, lower the heat and let it simmer for one hour, stirring constantly to prevent the rice from sticking to the bottom of the sauce pot.
- Depending on the consistency you want, add more broth for a thinner/soupy consistency.
- Now taste and season with salt, patis and ground white pepper.
- When you have the soup to a desired consistency and the rice grains are soft, remove the sauce pot from the heat and transfer it to a big serving bowl.
- Serve it with toppings and condiments.