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Soups and Congees
½ cup uncooked short grain rice, rinsed well
6 cups chicken stock
1 chicken breast
½ teaspoon salt
1. Put rice and chicken stock in a three-quart pot, bring to the boil, then reduce heat to low and simmer for two hours. Then add the salt and two tablespoons of water.
2. Remove the skin from the chicken, slice it with the grain, and flatten each piece slapping it with the side of the cleaver.
3. When congee is ready, add the chicken and turn off the heat, and let it stand for five minutes, then serve in soup bowls.