Ingredients
- 1 whole (3 pound) chicken (cut into serving pieces)
- 1 tablespoon oil
- 1 small yellow onion (peeled and sliced thinly)
- 4 cloves garlic, peeled and minced
- 5 tablespoons fresh ginger (peeled and minced)
- 1 tablespoon fish sauce
- 200 grams dry rice (glutinous rice, 1 cup dry)
- 6 to 7 cups water
- 12 grams bouillon cubes (3 cubes)
- FOR THE TOPPINGS
- 4 large eggs ( hard boiled, peeled and halved)
- 1/4 cup green onions, chopped
- 1 calamansi (or lemon, cut into wedges)
- Fish sauce, if desired, and in an amount of personal preference
- For the Fried Garlic Bits
- 1/2 cup oil
- 1 head (2 ounce) garlic, peeled and minced
How to Make
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Step 1: Trim chicken of unwanted fat, rinse and drain well.
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Step 2: In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until limp and aromatic.
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Step 3: Add chicken and cook, stirring constantly, until lightly browned and have rendered juices.
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Step 4: Add fish sauce and continue to cook for around 1 to 2 minutes.
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Step 5: 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.
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Step 6: 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.
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Step 7: 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.
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For the Fried Garlic Bits
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Step 8: 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.
We hope you enjoy this recipe!
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