Congee, Tea Eggs, & Chicken Sibut



  • 1 cup uncooked rice
  • 7 cups water
  • 1 tsp salt

Cooking Directions:

  1. Add all ingredients in a saucepan, and bring to a boil.
  2. Lower heat to a simmer and cook for 30 minutes while stirring occassionally.
  3. 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

-cold cuts

-fishballs, beef balls

-tea eggs

-pork or chicken adobo

-adobo eggs

-chicken sibut



  • 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

Cooking Directions:

  1. 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.
  2. Turn off heat and let eggs sit for 20 minutes.
  3. Using the back of a spoon, crack the shells firmly but gently. This will form the spiderweb pattern on the eggs.
  4. Return eggs to pot and add ingredients for marinade.
  5. Bring to a boil and cook for 20 minutes.
  6. Turn off the heat and let sit for another 20 minutes.
  7. Bring to another boil and turn off heat.
  8. Let sit for 3-4 hours.
  9. Serve.


-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
  • water
  • salt, to taste

Cooking Directions:

  1. In a large pot, add all ingredients except salt. Water level should be about 2 inches above chicken pieces.
  2. Bring to a boil and cook until chicken is tender.
  3. Add salt, to taste.
  4. Serve immediately with warm rice, congee, or by itself.

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