Directions

To Prep

1. Boil water in a small pot. Add salt then blanch the chicken until cook through. Drain the chicken and let it cool. Once cool, shred the chicken then set aside.

To Cook

1. In a blender, combine the cooked rice and half of the chicken stock. Blend it to your desired consistency but not until puree.
2. Pour the blended rice into a pot and add the remaining stock, soy sauce and fish sauce.
3. Simmer the rice for 10-20 mins, depending on how soft and smooth or thick you want the texture to be.
4. Remember to stir frequently to avoid the base getting burn.
5. While the rice is simmering, add the shredded chicken.
6. Taste and adjust seasoning if needed.
7. Scoop the hot congee into a bowl, crack an egg into it and sprinkle with chopped spring onion. Serve immediately.

Tip

1. Make sure the egg is mixed with boiling-hot congee to cook it.