Instructions: Method:
BOIL the water, then add in the rice and cook over medium flame till the rice turns into porridge. Add ingredients (A) and stir to cook the fish. Add salt, soya sauce and sesame oil.

Place the shredded young ginger strips on the base of individual bowls. Add a dash of sesame oil. Dish out porridge on to the bowls and garnish with yau char kwai. Serve immediately.

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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