Directions

To Cook

1. Place chicken drumsticks and a teaspoon of salt in six cups of boiling water and bring back to boil. Lower heat and simmer for 20 minutes with the lid on.
2. Remove chicken and set aside to cool down. Add cooked rice to the broth and boil until rice thickens into porridge, stirring the whole time.
3. Chop up the white section of the spring onion and thinly slice up the green part.
4. Saute the chopped onion and the white spring onion with oil until fragrant. Add julienned ginger and continue to saute until onion is caramelised. Turn off heat.
5. Remove meat from chicken drumsticks and coarsely chop up chicken. Return chicken pieces to rice congee. Add extra water to congee if it becomes too thick.
6. Taste test. Add remaining salt as necessary. Add pepper, stir through and remove from heat.
7. Serve congee garnished with caramelised onion, ginger and sliced onion.