This one's for you. Filipinos' all-time favorite food.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.

    Advertisement
  • Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.

  • Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.

  • Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.

  • Garnish bowls of congee with reserved fried garlic.

Nutrition Facts

552 calories; 14.8 g total fat; 135 mg cholesterol; 348 mg sodium. 80.2 g carbohydrates; 22 g protein; Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2018
this was wonderful... tasty and garlicky. I used sliced fried garlic on top and sliced the eggs on top for presentation Read More

Most helpful critical review

Rating: 3 stars
01/08/2019
I made this without the annatto powder. Okay so I found this recipe to take a while to make and use a lot of dishes. I also found that it needed LOTS more salt so I added a few pinches of salt and about triple the fish sauce. Also my rice burned on me so next time I will reduce to a very low heat after it boils. Lastly this recipe needs WAY more than 5 cups of water... I must have used 15 and next time will probably use about 20-23 - it boils down quickly so it requires a lot of water. Overall the taste was fine and it's a nice recipe for a different type of cuisine. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/14/2018
this was wonderful... tasty and garlicky. I used sliced fried garlic on top and sliced the eggs on top for presentation Read More
Rating: 4 stars
04/14/2018
this was wonderful... tasty and garlicky. I used sliced fried garlic on top and sliced the eggs on top for presentation Read More
Rating: 3 stars
01/08/2019
I made this without the annatto powder. Okay so I found this recipe to take a while to make and use a lot of dishes. I also found that it needed LOTS more salt so I added a few pinches of salt and about triple the fish sauce. Also my rice burned on me so next time I will reduce to a very low heat after it boils. Lastly this recipe needs WAY more than 5 cups of water... I must have used 15 and next time will probably use about 20-23 - it boils down quickly so it requires a lot of water. Overall the taste was fine and it's a nice recipe for a different type of cuisine. Read More
Advertisement