- 3 bowls of cooked rice
- 200 grams Chicken breast
- 1 cup of milk
- 2 pieces of Kelp (8 cm* 8 cm)
- half a marrow
- half a carrot
- a few onion
- 1 tablespoon peanut oil
- 2 teapsoon salt
- 1 teaspoon Sesame oil
- a few sesame
- 2 pieces of spring onion
- a cloves of garlic
- a half green onion
- Add the cooked rice and some water into the pot. After the water is boiling, then cook for at least 1 hours using low heat.
- Meanwhile, put the chicken breast in a bowl and add milk in it as well. Pickled for about 30 minutes.
- Cut the carrot, marrow, spring onion and onion into small sections.
- Add some water in the wok. Add kelp, green onion and garlic in the wok too. Use high heat until the water boiled. Then add the chicken breast in it, cooking for 3 minutes. Cover with the lid and keep cooking for about 20 minutes using low heat.
- Transfer the chicken breast from the pan (Pour some of the soup in the wok to a bowl, we’ll use it in step 7). Tear the chicken breast into small strips. Divide the chicken breast into two parts. Put one part of them into a bowl, adding sesame oil and 1/2 teaspoon salt to it and pickled for a while.
- Add peanut oil in the wok. When the oil is medium hot, then add onion, marrow and carrot in it. Stir them for about 2 minutes using medium heat.
- Add the no pickled chicken breast and a few soup in the wok. Add 1 teaspoon salt, cooking for 5 minutes using low heat. (taste it and add more salt if you feel it is insipid)
- Add the congee in the wok. You can add some soup to to make the consistency you like. Add some salt to make the salinity you like. Cook for another 5 miutes using low heat.
- Transfer the chicken congee to a bowl. Put the pickled chicken breast on the congee and sprinkle on some chopped spring onion and sesame.