Taiwanese Chicken Congee (台湾鸡肉粥)

  • 1/2 cup short-grained rice
  • 1/2 cup glutinous rice
  • 6 cups of chicken stock
  • 2 tablespoons soy sauce
  • 2 teaspoon of minced ginger
  • Sliced chicken piece
  • 1 bok choy cut into quarters
  • Thinly sliced spring onion to garnish

  1. Bring the chicken stock to the boil and add the minced ginger and soy sauce.
  2. Wash the rice well and place in the saucepan of chicken stock.
  3. Reduce the heat once the mixture has been brought back to the boil and simmer for 2 hours until it reaches a porridge like consistency.
  4. Before serving, steam the chicken and bok choy.