RECIPES OF CHINA

Ingredients

1 1/2 cups

2-3

2

3 tsp

Rice

Spring onions

Chicken thighs

Salt

Light soy sauce

Ginger

1. Rinse  the rice a rinse and add about 2 1/2 pints of water, add salt and cook at around gas mark 3

2. Chop 5-6 slices of ginger into threads and add into pan

3. While the pan is heating stir the rice occasionally to prevent it sticking to the bottom of the pan (do this throughout the first 20 minutes at 5 minute intervals)

4. After 5-10 minutes the water should start to boil so turn the heat down to around gas mark 1-2 (Just low enough to keep the rice jumping)

5. While the congee (juk) is cooking, cut the chicken into thin strips and finely chop the spring onions

6. When the congee starts to look like porridge add the chicken and spring onions (these can be added in at the last minute)

7. Cook for another 10 minutes

8. Serve congee in a bowl with soy sauce to taste