we have food at home.

~ingredients:

• 1 chicken breast (sliced thin)
• chicken marinade:
  • 1 tbsp oil
  • 1 tbsp oyster sauce
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 2 tsp corn starch
  • 2 tbsp water
• 2 slices of ginger (julienned)
• 2 green onion (chopped)
• 1 cup white rice
• 1 qt chicken stock + 3 cups water
  • note: this measurement is for a rice to liquid ratio of 1:8

~instructions:

1. Marinate the chicken and set aside.
2. Wash and drain the rice until the water runs clear.
3. Combine the washed rice with 1 qt chicken stock + 3 cups of water.
   • As noted, this is a 1:8 rice to liquid ratio. If you prefer thicker congee, use less water
4. Rice cooker method: If your rice cooker has a porridge setting, use that and let the rice cooker do its thing!
   • At the halfway mark, add in the chicken and ginger.
5. Stovetop method: Add the rice and liquid to a pot, and bring it to a boil.
   • Once it comes to a boil, lower to a simmer and stir.
   • Simmer for about an hour, stirring frequently to prevent the rice from sticking to the bottom of the pot
   • Add in the chicken around 25 minutes
6. Once done, stir to fluff up the rice before serving.
7. Top with green onion and white pepper, and enjoy!