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| Chicken
Rice Congee (Soft Rice) (Shanghai) |
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| 1.75 litres (3
pints) chicken stock 100 g (4 oz) pudding rice, washed and drained salt freshly ground white pepper 2 egg whites, lightly beaten 100 g (4 oz) chicken breast meat, skinned and finely minced To garnish: 2 slices of ham, finely minced 2 spring onions, finely chopped 1. Pour the chicken stock into a large pan and bring to the boil. Stir in the washed rice while still boilling and then reduce the heat so the stock is just simmering. Let the stock and rice simmer for about 2 hours with the lid on, stirring occasionally. Add salt and pepper to taste. 2. When ready to serve, mix the egg whites with the chicken meat and stirinto the rice gruel. Serve immediately. The heat from the congee will cooking being needed. Spoon the congee into bowls, and sprinkle the minced ham and spring onions on top, to garnish. |
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