Traditionally, this congee is made with century old duck egg (the black jelly-like egg) and shredded pork. But since I had no pork tenderloin at home, I used half of a chicken breast instead. And I don’t eat modern-day made salted duck egg or century old duck egg anymore because they are made with chemicals that are not good for you. I prefer the old fashioned way… but it’s not available here.
Congee is Chinese porridge.
- 1 cup uncooked rice (sushi or jasmine)
- 10 cups water
- 2 chicken bouillon cubes
- 1 chicken breast, whole
- 1 tsp oil
- 1 tsp salt
- Salt, as needed
Wash the rice three times and then reserve the rice water for cooking later. Soak rice with 1 tsp oil and 1 tsp salt for 30 minutes before cooking. Pour 10 cups of rice water into the soaked rice and cook for 2-4 hours with the chicken breast, bouillon, and salt.
After cooking, take the chicken out and shred it with a fork, and place the pieces back into the rice cooker/crock pot. Serve with chopped scallions and pork floss.