July 13, 2016
"This is the Filipino equivalent of congee, and is what every mother makes for her children when they are sick. The gingery broth and the silky rice is soothing and delicious! From Kawaling Pinoy."
- FOR THE TOPPINGS
- Fish sauce, if desired, and in an amount of personal preference
- For the Fried Garlic Bits
- Serving Size: 1 (587.2 g)
- Calories 605.3
- Total Fat - 29.1 g
- Saturated Fat - 5.3 g
- Cholesterol - 683.5 mg
- Sodium - 538.9 mg
- Total Carbohydrate - 35.9 g
- Dietary Fiber - 0.9 g
- Sugars - 1.2 g
- Protein - 46.8 g
- Calcium - 74.1 mg
- Iron - 6.9 mg
- Vitamin C - 14.2 mg
- Thiamin - 0.1 mg
Trim chicken of unwanted fat, rinse and drain well.
In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until limp and aromatic.
Add chicken and cook, stirring constantly, until lightly browned and have rendered juices.
Add fish sauce and continue to cook for around 1 to 2 minutes.
Add rice and cook, stirring regularly, until rice starts to lightly brown. Add water and bring to a boil, skimming scum that floats to surface.
Add bouillon cubes and stir to dissolve. Lower heat, cover and simmer, stirring occasionally, until the rice has softened and the congee has thickened to desired consistency. Season with salt and pepper to taste.
Ladle into bowls. Top with hard-boiled egg, cut side up - and garnish with green onions and fried garlic bits. Serve hot with calamansi and additional fish sauce on the side.
For the Fried Garlic Bits
In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.
Tips & Variations
No special items needed.