Chicken Congee

August 03, 2013

1 cup long-grain rice, washed
2 cups glutinous (malagkit) rice, washed
10 cups chicken stock
salt, sugar, and pepper to taste
2 boiled eggs, peeled and quartered
2 pieces firm tofu or tokwa, sliced into 1-inch rectangles and deep-fried
chopped green onions for garnish
soy sauce to taste (optional)

In a stockpot, place long-grain rice, glutinous rice, and chicken stock. Bring to a boil and reduce to a simmer, stirring occasionally, for 30 to 45 minutes or until a thick soup is formed. Add more chicken stock if necessary. Season with salt, sugar, and pepper to taste. When ready to serve, portion congee among three to four bowls. Top with boiled eggs, and fried tofu. garnish with green onions and serve with soy sauce on the side, if desired.

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