Chicken Congee (Jook)

• 1 rice cup White rice
• 8 cup Water
• 1/2 oz Ginger, peeled and cut into thin strips
• 12 oz Chicken, thinly sliced
• 2 tsp Cornstarch (for chicken marinade)
• 1 tbsp Oyster sauce (for chicken marinade)
• 2 tbsp Water (for chicken marinade)
• 1/2 tsp Chicken bouillon (for chicken marinade)
• 2 tbsp Vegetable oil (for chicken marinade)
• 1 tsp Salt
• 1 tsp Chicken bouillon (seasoning)
• 2 Green onion, chopped, for garnish
• 1 Cilantro, chopped, for garnish (opsyonal)

Mga hakbang

1. 1.Wash the rice three times in a bowl of water.▶1:34
2. 2.Boil 8 cups of water; peel and cut ginger into thin strips.▶1:59
3. 3.Chop cilantro and green onions into small pieces.▶2:30
4. 4.Slice the chicken thin. Marinate with oyster sauce, cornstarch, chicken bouillon, and water; massage for about 30 seconds, then mix in vegetable oil for another 20-30 seconds.▶3:15
5. 5.Add the washed rice to the boiling water, bring back to a boil over high heat, then reduce to medium heat and simmer for 25 minutes.▶4:19
6. 6.Whisk the rice vigorously for 2-3 minutes to break it down further.▶6:32
7. 7.Gradually add the marinated chicken over about 30 seconds while stirring.▶7:35
8. 8.Stir in the salt, chicken bouillon, and minced ginger; stir for 20-30 seconds.▶8:06
9. 9.Plate and garnish with green onions and cilantro.▶8:11