This is my mom's chicken congee. An umami, peppery, silky-smooth rice porridge.

Eaten on its own, or with a golden brown 油条 (you tiao, also known as Chinese fried dough).

Traditional breakfast, but I enjoy this warm bowl of hugs any time of day.

RICE

• 1 cup white rice (long grain)
• ½ cup water
• 1 salted egg (raw)

CHICKEN

• 2 chicken breast (350g)
• 2 tsp salt
• ½ tsp finely ground white pepper
• 2 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil

CONGEE

• 1.7 L water (7 cups)
• 3 cloves garlic (whole peeled)
• 15- 20 g ginger (fine julienne)
• 1 tsp salt (to taste)
• 1 tsp sugar (to taste)

GARNISH

• 1 – 2 spring onion (finely chopped)
• white pepper (powder)
• roasted sesame seed oil
• 1 salted egg (hard boiled)

1. RICE BOWL

• Wash and rinse rice throughly
• Crack open raw salted egg, add onto the rice (Photo 1)
• Break up the salted egg yolk and mix throughly
• Add water, mix well and set aside
• Soak 2 hours (see notes)

2. CHICKEN BOWL

• Mix salt, pepper, cornstarch and water
• Slice chicken breast and add to the bowl
• Mix well, until the water is absorbed (Photo 2)
• Add vegetable oil, mix well, set aside

3. AT THE STOVE

• In a pot, add water, bring to boil on med high heat
• Add contents of the Rice Bowl and garlic
• Cover with lid and bring back to boil
• Reduce to simmer and place the lid on with a gap
• Cook 20 minutes or until rice is cooked, stir occasionally
• Whisk the porridge vigorously to break up the rice grains (see notes) (Photo 3)
• Mix in 1 cup of water if the congee is too thick
• Add marinated chicken slices individually, stirring between batches (Photo 4)
• Increase to medium heat, 3 minutes or until the chicken is cook through
• Add salt and sugar to taste
• Turn the heat off, add ginger, mix well (Photo 5)