Ingredients

The following ingredients have 5 Servings
  • 1 (3 to 4 pounds) whole chicken, cut into serving pieces
  • 1 tablespoon canola oil
  • 1 onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 4 tablespoons fresh ginger, peeled and minced
  • 2 tablespoons fish sauce
  • 1 cup uncooked rice
  • 6 cups water
  • 2 bouillon cubes
  • salt and pepper to taste
  • 3 hardboiled eggs, peeled and halved
  • 1/4 cup fried garlic bits
  • 1/4 cup green onions, chopped
  • calamansi or lemon, cut into wedges
  • fish sauce
  • 1/2 cup canola oil
  • 1 head garlic, cut into wedges

Instruction

  • Trim chicken of unwanted fat, rinse and drain well.
  • In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.
  • Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 minutes.
  • Add rice and cook, stirring regularly, for about 1 to 2 minutes or until rice starts to lightly brown.
  • Add water and bring to a boil, skimming scum that floats on top.
  • Add bouillon cubes and stir to dissolve.
  • Lower heat, cover and simmer, stirring occasionally, until the rice has softened and expanded and the congee has thickened to desired consistency.
  • Season with salt and pepper to taste.
  • Ladle into serving bowls. Top with boiled egg, green onions, and toasted garlic. Serve hot with calamansi and additional fish sauce on the side.