Name: Chicken congee w/ crispy doughnuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 4-6
Cuisine: Chinese
Ingredients: sesame oil; 2 spring onions (scallions), trimmed and thinly sliced; 2 chicken leg quarters (marylands); 2 litres (68 fl oz/8 cups) chicken stock; 10 g (¼ oz) fresh ginger, peeled and sliced; Fried doughnuts, to serve; 2 boneless, skinless chicken breasts; 200 g (7 oz) jasmine rice, washed and drained; 4 tablespoons fried shallots; 1 handful fresh coriander (cilantro) leaves; light soy sauce; ground white pepper; 1 teaspoon salt

Preparation info

Serves
4-6

Difficulty
Medium
Ready in
55 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

You can eat congee any time of day but I love it for breakfast. It’s warming, nourishing and packed full of flavour and is enough to keep you going until lunch. Congee is traditionally served with these yummy savoury fried doughnuts, youtiao. My mate and boss cook Poh Ling Yeow helped me with this recipe, and it’s probably the most tested recipe in this entire book cos we just had to make sure. Thanks Poh!