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Title: Chicken Congee PT 2
Categories: Chinese, Soups
Yield: 4 Servings

See part 1

Anyway, if you're happy with where your rice is at, start whisking
the pot rapidly and constantly for 2 to 3 minutes. This helps speed
up our cooking time, and helps break down the rice into smaller,
fluffier pieces.

If you don't have a whisk, you'll need to cook for another 10 to 20
minutes.

Set the stove to high heat, and slowly add the chicken over the
course of 30 to 60 seconds, stirring constantly as you go. If you add
it all at once, it will clump up.

Stir the chicken around for another 1 to 2 minutes. Once the pot is
boiling again, check to see that the chicken is cooked through.

Almost there! Add the strips of ginger, as well as salt (1 ts) and
chicken bouillon (1 ts). Stir everything around for 20 to 30 seconds.

Turn off the heat, and pour the jook into your favorite bowl. Garnish
with the green onions and cilantro.

Call your loved ones over - it's time to eat!

Recipe by Randy Lau

Recipe FROM: <https://www.madewithlau.com/recipes/chicken-congee>

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