Century Egg Congee (Pei Tarn Chook) Recipe

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Servings: 1

Ingredients

Cost per recipe $0.95 view details
  • 150 gm rice - wash and soak for 1 hour in clean water
  • 700 ml chicken stock soup
  • 150 gm chicken meat - marinate with 1 tsp salt,
  • 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil and a dash of pepper.
  • 3 x century Large eggs - shelled and diced
  • 1 x cooked salted egg - shelled and diced
  • 1 tsp chicken stock granules
  • 1 Tbsp. garlic oil
  • 1 tsp sesame oil
  • 1 x salt to taste Minced spring onions and Chinese parsley Young ginger - cut into fine strips

Directions

  1. Method:COOK rice in the stock for 50 min over medium flame. Steam the chicken meat for 10-15 min. Leave to cold slightly, then shred the chicken meat. Add both types of Large eggs and seasoning into the congee. Fold in the shredded chicken meat.
  2. Prepare a serving bowl. Add in some ginger strips, a dash of sesame oil and soya sauce to the base of the bowl. Dish out the congee into the bowl and add in some garnishing and a dash of pepper and serve warm.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1019g
Calories 1142  
Calories from Fat 303 27%
Total Fat 33.75g 42%
Saturated Fat 8.94g 36%
Trans Fat 0.0g  
Cholesterol 284mg 95%
Sodium 1164mg 49%
Potassium 1174mg 34%
Total Carbs 149.55g 40%
Dietary Fiber 2.0g 7%
Sugars 15.93g 11%
Protein 53.15g 85%
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