- 1 cup uncooked rice
- 7 cups water
- 1 tsp salt
- Add all ingredients in a saucepan, and bring to a boil.
- Lower heat to a simmer and cook for 30 minutes while stirring occassionally.
- Serve immediately.
Congee can be eaten plain or served with a number of side dishes. Some delicious combinations include:
-raw egg, chives, fried spring roll skins
-fishballs, beef balls
-pork or chicken adobo
- 15 eggs
- 6 cups water
- 1 cup soy sauce
- 1 tsp salt
- 1 tsp five spice powder
- 3 bay leaves
- 3 star anise
- 2 oolong tea bags
- 2 black tea bags
- 2 tbsp sugar
- Put eggs in a pot and fill with water. Water level should be at least 1 inch above the eggs. Once water is boiling, cook eggs for 7 minutes.
- Turn off heat and let eggs sit for 20 minutes.
- Using the back of a spoon, crack the shells firmly but gently. This will form the spiderweb pattern on the eggs.
- Return eggs to pot and add ingredients for marinade.
- Bring to a boil and cook for 20 minutes.
- Turn off the heat and let sit for another 20 minutes.
- Bring to another boil and turn off heat.
- Let sit for 3-4 hours.
-Similar to hardboiled eggs, tea eggs can be stored in the refrigerator for a week.
-Store tea eggs in the marinade. Peel only when ready to eat.
- 1 whole chicken, chopped
- 1 pack sibut
- salt, to taste
- In a large pot, add all ingredients except salt. Water level should be about 2 inches above chicken pieces.
- Bring to a boil and cook until chicken is tender.
- Add salt, to taste.
- Serve immediately with warm rice, congee, or by itself.