CANTONESE STYLE CHICKEN CONGEE

Makes: 4 servings

Ingredients:

1/2 pound boneless chicken, cut into thin strips
2 ounces squid, cleaned and cut into thin strips
1-teaspoon light soy sauce
1-teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon white pepper

1/2 cup uncooked rice
1/2 teaspoon salt
6 cups soup stock
3 cups water

2 slices ginger, peeled and slivered
4 eggs
1/2 green onion, cut into thin rings
2 Chinese doughnuts, sliced
Salt and white pepper to taste

Cooking:

1. Combine chicken, squid, soy sauce, cornstarch, salt and pepper in a bowl; stir to coat. Let stand 10 minutes.
2. Wash rice and drain. Combine rice, salt, soup stock, and water in a large pot. Bring to a boil; cook 5 minutes over medium-high heat. Reduce heat to low; simmer 1-1/2 to 2 hours, stirring every 15 minutes.
3. Add chicken, squid, and ginger; cook 4 to 5 minutes.
4. Ladle congee into individual serving bowls. Crack egg and place on top of congee; sprinkle with green onions and doughnut slices. Add salt and pepper to taste.

Adapted from Martin Yan's Cooking at Home (Wan-Li Book Company).
Copyright © 2005 Yan Can Cook Group.