Ingredients 1 cup uncooked rice, washed
200g chicken mince
2 century eggs, chopped
1 teaspoon sesame oil
1 teaspoon salt
1 tablespoon soy sauce
chopped spring onion, to serve
In a rice cooker pot, add the uncooked rice and season with sesame oil, salt & soy sauce.
Add in the chicken mince & chopped century eggs. Pour in 6 cups of water and give it a stir.
Place the pot in the rice cooker and cook according the rice cooker's manual. Alternatively, you can cook in a stockpot, bring to the boil & simmer for 30-40 minutes, stirring occasionally, or until the congee is cooked.
Spoon to a bowl, sprinkle chopped spring onion & serve warm.