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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Malaysian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the chicken thighs up into two inch lengths. | 2. Marinate the chicken with the oyster sauce, Chinese wine/sherry, soy sauce, pepper, sugar, Worcestershire sauce and sesame oil. | 3. Leave the chicken to marinate in the fridge for about 30 min or longer. | 4. (the longer it is left to marinate, the tastier the chicken will be.) Grab a large pot, pour the rice, water, ginger, garlic and dried scallops inches. | 5. Let this boil on a low heat for about 1 hour. | 6. (this is to bring out the flavor or the spices and scallops) Do check on the congee frequently and give it a stir, so that the rice doesn't stick and burn at the bottom of the pot. | 7. NOTE: The congee is boiled at low heat, so that the congee will be smooth. | 8. NOTE: The more frequently you stir the congee, the faster the rice grains will break down, making the porridge smoother and tastier. | 9. Pour in the carrots, and allow the congee to continue simmering. | 10. Take the chicken out of the fridge, and pour it into the congee. | 11. (a fair bit of water would have disappeared by now; thus adding the chicken won't cause it to overflow) Add 2 cups boiling hot water into the pot, and stir the congee. | 12. Allow this to cook for about 15 minutes. | 13. Add the broccoli into the pot. | 14. Allow the congee to cook until you are happy with the thickness of the congee. | 15. Bring the congee to a boil, while continuously stirring it. | 16. Once it boils, turn the heat off, and drop the two eggs into the pot of congee. | 17. Leave it for about 30 seconds, and give it a good stir to break up the egg totally and it mixes very well into the congee. | 18. Ladle into bowls, and garnish. | 19. Enjoy a bowl of smooth yummy congee. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2		1018.425	211.5938	20.9235	8.88
water	8	cups		0.0	0.0	0.0	0.0
chicken thigh	6			-	-	-	-
scallop	1/2	cup		-	-	-	-
garlic clove	5		skinned crushed	-	-	-	-
ginger	1	slice	crushed	1.76	0.3909	0.04	0.0165
oyster sauce	3	tablespoons		27.54	5.8968	0.7290000000000001	0.135
chinese wine	2	tablespoons		-	-	-	-
soya sauce	1	tablespoon		-	-	-	-
white pepper	1	tablespoon		21.016	4.8713	0.7384	0.1505
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
worcestershire sauce	1	tablespoon	low sodium	13.26	3.3082	0.0	0.0
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
broccoli	1		chopped	30.94	6.0424	2.5662	0.3367
egg	2			143.0	0.72	12.56	9.51
green onion			chopped	-	-	-	-
cilantro			chopped	-	-	-	-
white pepper	1	dash		21.016	4.8713	0.7384	0.1505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.