CANTONESE CONGEE WITH CHICKEN
Steps:
- - thoroughly wash/rince the rice, then add some salt and oil to marinate the rice. Leave it for 30min to 1hr. - let dry scallops soak in hot water for 15min, then shred with hands - chop up the chickens into bite size pieces and marinate with just salt during the 1st hour when rice is cooking - put 1cup of rice to 10-11cups of water and set to boil. Once it has boiled, let it simmer in medium/low heat. - after 1hr, put the chicken pieces in and cook for another 1 and half hour. - after the 1.5hrs of cooking, the congee should be ready to serve. Garnish with julienne ginger, lettuce and finely chopped scallion. Season with white pepper and sesame oil.
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