- 2 tbsp cooking oil
- 1 small knob of ginger, thinly sliced
- 2 cloves garlic, minced
- 1 medium red onion, julienned
- 200 gms chicken, sliced in bite sizes
- 1/3 cup glutinous rice, uncooked
- 1/4 cup fish sauce (patis)
- 5 cups chicken broth (or water and 1 chicken cube aka bouillion)
- dash of black ground pepper for seasoning
- Spanish paprika (much better if you use safflower or kasubha)
- 1 boiled egg, slice if desired
- minced spring onions and fried garlic chips for garnish
- In a pot, heat oil. Sauté ginger, garlic and onion. Avoid the garlic to burn, like what I always say. We don't want the congee to taste so bitter parker. Hihi.
- Add the chicken bites and black ground pepper. Parboil (sangkutsahin) it on fish sauce for 30 seconds to 1 minute. Definitely a #bebengcooks secret unveiled! That's the reason why my food isn't bland or pale, I always make sure that the time of the meat (fish, pork, chicken or beef) in heat is just enough for it to release its natural flavor. However, since I want more richness for this comforting-but-too-simple dish, I still used chicken bouillon.
- Pour chicken broth or water then chicken bouillon. Cover and let it boil.
- In high fire, add the glutinous rice, stir occasionally and simmer until fully cooked. Make sure that you won't neglect it so it won't stick to the pot. Again, stir occasionally.
- Rice will be cooked for about 20-30 minutes depending on the kind of rice that you used. Once it's done, scoop out in a bowl and garnish with egg, spring onion, fried garlic and Spanish paprika. You can also drizzle some fish sauce and calamansi juice, if desired.Serve hot.
Source: Royal Domesticity
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