kotori traditional Chicken Congee

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Made with high quality ingredients this congee recipe can give you a high class result with minimal effort all done at once

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time15 minsCook Time1 hr 15 minsTotal Time1 hr 30 mins

INGREDIENTS
 ¼ rice measuring cup long grain rice (we find jasmine works best for the congee)
 2 tbsp chicken
 1 tsp fresh ginger
 1 spring onion
 4 stalks coriander
 pinches sea salt
FOR THE CHICKEN MARINADE
 10 ml cornflour
 15 ml oyster sauce
 30 ml water
 5 ml chicken stock
 30 ml vegetable oil

HOW TO MAKE
1

Chop the ginger, coriander and spring onions into thin strips.

2

Cut the chicken into thin slices and marinate, massaging the chicken for a few minutes.

3

Add the rice to the Kotori inner bowl and fill up to the PORRIDGE water level line 0.3 with water.

4

Add the chicken to the top of the rice.

5

Select the PORRIDGE function and press START.

6

When Kotori switches to KEEP WARM add the ginger, salt, chicken stock.

7

Stir well and then garnish with any remaining spring onion.

Ingredients

INGREDIENTS
 ¼ rice measuring cup long grain rice (we find jasmine works best for the congee)
 2 tbsp chicken
 1 tsp fresh ginger
 1 spring onion
 4 stalks coriander
 pinches sea salt
FOR THE CHICKEN MARINADE
 10 ml cornflour
 15 ml oyster sauce
 30 ml water
 5 ml chicken stock
 30 ml vegetable oil
kotori traditional Chicken Congee
IngredientsDirections

Add a sliced hard boiled egg to the top of your congee for some extra flair and a protein boost. If you can’t live without spice then sprinkle some chilli flakes, add chilli oil or try adding
kimchi!
NOTE – Do not exceed the maximum