Cooking Instructions
- 1
Trim chicken of unwanted fat, rinse and drain well
- 2
Take a pot and heat oil on medium, then add onions, ginger, & garlic. Cook for 4 minutes stirring regulary
- 3
Add chicken and cook, stirring regularly, until lightly browned then add fish sauce and continue to cook for 1-2 minutes
- 4
Add water and rice and bring to a boil then add bouillon cubes and stir to dissolve
- 5
Lower heat, cover, and simmer, stirring occasionally until the rice has softened and the congee has thickened to desired consistency then season with salt and pepper to your taste then let it sit and cool for a bit
- 6
While it's cooling take a small pan over low heat, add oil and cook garlic until golden and crisp then remove toasted garlic and drain on paper towel
- 7
Serve in a bowl and garnish with green onions and toasted garlic. Add calamansi or lemon and additional fish sauce as necessary for your taste. Serve hot, and enjoy!
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