Home Made Handful Of Gold Coins
|Rice||12 Ounce, washed and drained (340 g)|
|Soup stock||2 Liter (8 cups)|
|Ginger slice||3 , shredded|
|Boneless chicken breast||4 Ounce, cut into 2" strips (112 g)|
|Salt||15 Milliliter (1 tablespoon)|
|Sesame oil||1⁄2 Teaspoon (6 ml)|
|White pepper||1 Pinch|
|Green onion stalks||2 , chopped|
1. Put rice and soup stock in a large pot; bring to a boil. Reduce heat to low, then partically cover and simmer for 1/2-2 hours until rice becomes a soft pulp.
2. Put in chicken strips and shredded ginger, simmering for 10-15 minutes.
3. Add remaining ingredients except green onions and continue to simmer for 2-3 minutes.
4. Pour congee in a soup tureen, garnish with green onion, and serve in individual bowls.