Chinese Recipe : Chicken Congee - Hong Kong Style

Ingredients:

A:
6 pints water
1 tsp salt
1 tsp msg
2 tbsp peppercorn

1 ¾ lb chicken
1 tbsp light soy sauce
1 tsp sesame oil
6 oz Thai fragrant rice
4 pints water
½ tsp salt
1 tbsp oil

Thickening:
3 tbsp glutinous rice powder
8 fl oz water

Garnishing:
1 oz young ginger, shredded very finely
2 stalks spring onions, cut finely
Dash of pepper
Chinese crullers, sliced

Directions:

1. Boil A in a saucepan. Add chicken and boil rapidly for 5 minutes, reduce heat, cover pan and simmer chicken for 30 minutes.
2. Remove chicken and immerse in a basin cold water for 5 minutes. Debone chicken and set aside. Put bones back in saucepan to simmer with the chicken stock for 1 ½ hours.
3. Strain chicken stock into another saucepan adding boiling water, if necessary, so that it measure 4 pints.
4. Cut chicken meat into small cubes and mix with 1 tbsp light soy sauce and 1 tsp sesame oil. Put in a bowl, cover and set aside.
5. While chicken is being cooked, boil rice with the salt and oil in a fairly large saucepan till porridge is thick and smooth, stirring occasionally to prevent burning.
6. Pour in the chicken stock, stir till well blended and bring to boil. Mix thickening and pour gradually into the porridge, stirring all the time. Simmer for 5 minutes before serving.

To serve:
Put some chicken into individual bowls, add the boiling porridge and garnish with shredded ginger, spring onions and a dash of pepper. Top with Chinese crullers and serve hot.