I love all types of porridge and congee, this is one of my favourite congees. When I cook just for myself, I usually cook porridge or congee that is enough for 2-3 meals.
Ingredients (2 servings):
⅓ cup long grain rice
¼ cup peanuts
Salt and pepper to taste
Chopped shallot to serve
200g chicken bones
1 cup chopped leek (or carrot, cabbage... etc)
2-3 slices ginger
1 litre water
- Wash and soak the peanuts and rice SEPARATELY overnight. Drain
- Put all ingredients for stock in a medium pot, bring to boil and let it simmer over low heat for 1-2 hours.
- Remove all items in the stock pot, and put in peanuts and rice. Bring to boil and cook on low heat for 30 minutes or until the peanuts are softened. Add extra boiling water as needed.
- Add salt and pepper to taste and serve warm with chopped shallot.
**I used claypot, you may also use pressure cooker or slow cooker... if you have one.