5 Minutes to Making Tasty Chicken soy sauce with rice congee or plain rice soup

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Chicken soy sauce with rice congee or plain rice soup

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Below are the ingridients that are needed to make a heavenly Chicken soy sauce with rice congee or plain rice soup:

  1. You need 1 of large chicken breast,cubed.
  2. Get 10 clove of garlic or less.
  3. Provide 1 bunch of spring onion.
  4. You need 1/2 tbsp of oyster sauce.
  5. Provide 1/2 tbsp of soy sauce.
  6. Take 1/2 tsp of brown sugar.
  7. You need 1/2 tsp of black soy sauce,or sweet soy sauce.
  8. Use 1 tsp of sesame oil.
  9. Provide 1 tsp of sesame seeds.
  10. Take 1 of oil to fry garlic.
  11. Get 2 of bowls of rice congee.
  12. You need 1/4 tsp of pepper to taste.

Done with the ingridients? Here are the procedures on preparing Chicken soy sauce with rice congee or plain rice soup:

  1. Boil cooked rice (half cup of cooked rice and 1 and a half cup of water) with little salt on low heat until soft,or check in my rice congee recipe use rice cooker https://cookpad.com/us/recipes/363382-kanyas-rice-congee.
  2. Fry minced garlic until light gold on the pan,remember the colour will be darker when you transfer to the plate,so stop fry while you see light gold :),chop spring onion,set aside.
  3. With the same old pan,left some of garlic,fry chicken until no longer pink,seasoning,add sesame seeds,stir until juice from chicken and sauce get dry,sauce coat chicken pieces,transfer to serving plate.
  4. To serve : hot rice congee,soy chicken both top with fry garlic and spring onion :).

Dress up this classic white rice porridge with your favorite savory toppings like bacon, chinese sausage or onions. A Chicken and Rice Soup made by cooking chicken pieces in the broth which yields a beautiful savoury, golden soup without having to man handle This Chicken and Rice Soup recipe is a terrific base for adding your own touch. It's slurp-worthy delicious as it is, but can take more veggies, more. Rice congee is comfort food with a capital 'C.' It's one of. Rice congee is comfort food with a capital 'C.' It's one of recipe developer Fong-Torres favorites, great when the weather is cold.

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