#format mdown

# Congee

 * **Serves:** 1
 * [Source](https://www.example.com/)
 * **Contributor:** 

The ratio of water to stock can be changed depending on how much chicken taste you want in the end result, just keep the total liquid at 10 cups.

## Ingredients
 * 7 cups water
 * 3 cups chicken stock
 * 1 cup rice
 * 1/2 teaspoon salt
 * 1 inch knob of ginger peeled and sliced thin (or 1/2 teaspoon ground ginger)

### Decoration Ideas
 * Sliced spring onions
 * Fried onion or garlic slices
 * Hot oil
 * Chili crisp
 * Soy sauce

## Instructions
 1. Rinse the rice until it runs clear (don't skip this or the starch will gel the congee)
 1. Mix all ingredients together and bring to a boil
 1. Reduce heat to a low simmer and cook for 1 hour (timing matters), or medium for 30 minutes; stirring occasionally with a whisk

### Poached Egg Congee
 1. About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time, allowing the previous egg to set before adding another

### Stirred Egg Congee
 1. About 5 minutes before the congee finishes cooking crack 4 eggs into the congee, one at a time and stir them in with a spoon or spatula

<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

----
CategoryRecipesBreakfast