AuthorHungry PandaCategoryMeatDifficultyBeginnerINGREDIENTS
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