Taiwanese Rice Porridge (Congee) with Pork Floss Substitute
A comforting and customizable breakfast porridge, traditionally topped with pork floss. This version uses shredded chicken as a safe alternative for shellfish allergies.
Ingredients
- 1 cup Short-grain rice
- 8 cups Water
- 1/2 teaspoon Salt
- 1/2 cup Shredded cooked chicken
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 1/4 cup Pickled mustard greens
- 2 tablespoons Fried shallots
- 2 tablespoons Chopped cilantro
- 1 teaspoon Ginger
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the rice thoroughly. Place the rice and water in a large pot.
- 2Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the rice has broken down and the mixture has thickened into a porridge.
- 3Season with salt, soy sauce, sesame oil, and ginger.
- 4Serve hot, topped with shredded chicken, pickled mustard greens (optional), fried shallots (optional), and chopped cilantro (optional).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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