Recipe for Century Egg Congee (Pei Tarn Chook)

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Yield:

Ingredients:

Amount	Ingredient
150 gm	rice - wash and soak for 1 hour in clean water
700 ml	chicken stock soup
150 gm	chicken meat - marinate with 1 tsp salt,
1 tsp	sugar, 1 tsp soy sauce, 1 tsp sesame oil and a dash of pepper.
3 x	century eggs - shelled and diced
1 x	cooked salted egg - shelled and diced
	----------------- Seasoning: ----------------
1 tsp	chicken stock granules
1 tbl	garlic oil
1 tsp	sesame oil
1 x	salt to taste
	----------------- Garnishing: ----------------
	Chopped spring onions and Chinese parsley

Instructions:

Instructions: Method:
COOK rice in the stock for 50 minutes over medium flame. Steam the chicken meat for 10-15 minutes. Leave to cool slightly, then shred the chicken meat. Add in both types of eggs and seasoning into the congee. Mix in the shredded chicken meat.

Prepare a serving bowl. Add some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl. Dish out the congee into the bowl and add some garnishing and a dash of pepper and serve hot.

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