Malaysia Kitchen

		About the Dish
		Cantonese-Style Also known as Congee, this rice porridge is not only preferred by the Chinese community but is often consumed by other Malaysians as well for when it comes to the taste of wholesome chicken, it tickles many palates. This makes a hearty breakfast and a fulfilling meal for supper but is also enjoyed all around the clock.

Serving: 6-10 people

Direction:

1. Put the whole chicken in the boiled water. Add salt.
2. After 15 minutes turn the chicken over and boil it for another 15 minutes. Remove chicken subsequently.
3. The 2 cups rice must be washed and drained well. Add rice into the chicken stock and continue to boil them until the rice specks are softened and the porridge seems smooth.
4. Chop, shred and debone the chicken meat. When porridge is well-cooked, add the shredded chicken meat into the porridge.
5. Scoop the hot-ready porridge into bowl and garnish it as you desire.
6. To set up garnish, slice shallots together with garlic, chilies and ginger. Heat up oil, sauté shallots until it turns brown, remove and let it cool.
7. Using the same oil, fry garlic. When yellow, remove and let it cool.
8. Cut the boiled eggs into 4 pieces. Chop up spring onion and coriander leaves.
9. Serving time, use small plates to put in different types of garnish including tungchai (preserved vegetables).