Chinese Porridge (Congee)

*own recipe


Being brought up in a Chinese family, I've been made to love everything about Chinese food. And one particular dish I loved when I was younger, was porridge my mom made. I would easily polish 2 bowls of porridge after school! Sometimes 3 :p  hee hee.

I've not mentioned much about myself before, so now I will :)

I'm a twenty-three year old Malaysian Chinese girl, who honestly, really, isn't that Chinese at all. I can't speak Cantonese or Mandarin fluently, and I will just die, if I had to speak it to save my life. I'm currently in Melbourne, doing my last year of studies in RMIT University, majoring in Business IT. And I love cooking and baking.  I love, love, love feeding people. Making them go 'mmmmh mmmm ' :)  It makes me happy!

(this is served without spring onions, or anything else because my friend is vege-unfriendly -_-")

Ingredients:
1 cup short grain or jasmine rice
10 cup chicken stock
2 chicken lovely legs

1/2 cup peanuts
pinch of salt

Can be served with:

Chopped spring onions

Chopped century egg (My favourite!) :D

Salted egg
Preserved vegetables
Yau char guay
Braised peanuts
Soy sauce

White pepper

Sesame oil
(Anything you like actually!)

Instructions:
1. Wash the rice. Drain off water. 

2. Boil peanuts in water with a little salt till it becomes soft. I like to have it a little crunchy so I usually boil it till the outer is soft, but inner still crunchy.
2. Boil chicken stock, and add rice stirring until it comes to the boil.

3. Reduce heat, add the chicken and peanuts, and let it simmer for 2-3 hours. Every so often, stir it.

4. Add salt

5. Scoop the chicken out onto a plate and shred the meat. After shredding, mix it back in the porridge.

5. Tadah!