CHICKEN CONGEE

 

Congee has been served up for many centuries throughout asia for a nourishing yet filling breakfast.  I find it gives my body a real boost for breakfast and soothes my tummy also.

Serves 4

Ingredients

200g short grain rice, rinsed well.

3 litres homemade chicken stock

1 tsp ground white pepper

Salt to taste

2 spring onions, sliced thinly

Pinch chilli flakes (optional)

Method

Combine the rice and stock and bring to the boil, reduce the temperature to a gentle simmer and cook until the rice breaks down to a porridge consistency.  Stir often as you do not want it to stick to the base of the pot. This can take up to 40 mins.

Serve hot with spring onions and chilli if you want?