AuthorHungry PandaCategoryMeatDifficultyBeginnerINGREDIENTS
1 rice measuring cup of long grain rice (we use jasmine rice)
340 g chicken
14 g fresh ginger
2 sticks spring onion
4 sticks coriander
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. Add to a bowl with the rest of the marinade ingredients.
2
Cut the chicken into slices and add to the marinade ingredients, massaging the chicken for a few minutes.
3
Add the rice to your rice cooker bowl and fill up to the PORRIDGE level line for 1 with water. Use 1 rice measuring cup to 6 rice measuring cups of water if you don’t have a porridge level line in your rice cooker bowl.
4
Add the chicken to the top of the rice. Select the PORRIDGE function on your rice cooker. Press START.
5
When the cooker switches to ’KEEP WARM’ add the ginger, salt and chicken stock (if required to loosen the congee a little more).
6
Stir well and then garnish with any remaining spring onion.
Ingredients
INGREDIENTS
1 rice measuring cup of long grain rice (we use jasmine rice)
340 g chicken
14 g fresh ginger
2 sticks spring onion
4 sticks coriander
sea salt
FOR THE CHICKEN MARINADE
10 ml cornflour
15 ml oyster sauce
30 ml water
5 ml chicken stock
30 ml vegetable oil