Chicken Congee

1. STEP 1 - MARINATING THE CHICKEN
2. In a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well.
3. Set the chicken aside.
4. STEP 2 - RINSE THE WHITE RICE
5. Rinse the rice in a metal bowl or pot a couple times and then drain the water.
6. STEP 2 - BOILING THE WHITE RICE
7. Next add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes.
   8–10 minutes20–25 minutes
8. After 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference.
   25 minutes
9. Next add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.
   10 minutes
10. After an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.
    10 minutes10 seconds
11. Serve the rice porridge in a bowl
12. Optional: add Coriander on top of the rice porridge.

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.