Chicken Congee

• vegetable oil↗1 tbsp tbsp
• garlic cloves↗2

  finely chopped

• ginger root, size of a large finger

  peeled and finely chopped or sliced into strips

• green onions↗4

  finely chopped, white and green parts separated

• cooked jasmine rice360g g

  (100g dry rice yields this amount)

• chicken broth↗1 litre l
• cooked chicken legs2

  minced

• fish or soy sauce tsp
• toasted sesame oil tsp

  (optional)

• cilantro

  coarsely chopped

• Chiu Chow chili oil↗4 tsp tsp
• ground white pepper

Step-by-step instructions

1. 1

   Heat the vegetable oil in a pot over medium heat and sauté the garlic, ginger, and the white parts of the green onions for 2 minutes until fragrant and soft.

2. 2

   Add the cooked rice and broth, bring to a boil. Reduce heat to a gentle simmer and cook for 15 minutes — the mixture should thicken to a pudding-like consistency. If needed, add more liquid (up to 500 ml) during cooking for a looser texture.

3. 3

   Stir in the cooked chicken legs and cook until the meat is fully heated through. Add the fish or soy sauce to taste, as well as the toasted sesame oil if using. Mix well.

4. 4

   When ready to serve, spoon portions onto plates and garnish with the green parts of the green onions, cilantro, chili oil, and a pinch of ground white pepper.