Chicken Porridge 鸡肉粥

Ingredients:

1. 1 cup of rice (washed twice)
2. 8 cups of water
3. 12 oz of chicken (sliced thinly)
4. 1 tablespoon of oyster sauce (for marinating the chicken)
5. 2 tablespoons of cornstarch (for marinating the chicken)
6. 1 tablespoon of chicken stock (for marinating the chicken)
7. 2 tablespoons of water (for marinating the chicken)
8. 2 tablespoons of vegetable oil (for marinating the chicken)
9. 1 teaspoon of salt (for flavor)
10. 1 teaspoon of chicken stock powder (for flavor)
11. A small piece of ginger (sliced thinly)
12. Coriander (optional, for garnish)
13. Green onions (for garnish)

Cooking Steps:

1. Prepare Rice: Wash the rice twice and set it aside.
2. Prepare Broth: Bring 8 cups of water to a boil. Once it boils, reduce the heat to medium.
3. Prepare Ingredients:
   • Peel and slice ginger into thin pieces.
   • Chop coriander and green onions into small pieces.
   • Slice the chicken into thin strips and marinate it with oyster sauce, cornstarch, chicken stock, water, and vegetable oil for 30 seconds.
4. Cook Porridge:
   • Add the washed rice to the boiling water.
   • Let it cook without stirring for about 25 minutes.
   • After 25 minutes, use a whisk to break the rice down and make the porridge smoother. Stir for 2-3 minutes until the rice is soft and well-mixed.
5. Add Chicken: Gradually add the marinated chicken into the porridge, mixing gently to prevent clumping. Cook until the chicken is fully cooked.
6. Season: Add 1 teaspoon of salt, 1 teaspoon of chicken stock, and the sliced ginger. Stir well.
7. Final Garnish: Serve the porridge in bowls and garnish with chopped green onions and coriander.

Enjoy the warm, tender chicken congee!