- 1 (3 pounds) whole chicken, reduce serving pieces
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic clove, peeled and minced
- 4 tablespoons fresh ginger root, peeled and minced
- 1 tablespoon fish sauce
- 1 cup uncooked grain
- 6 cups water
- 3 bouillon cubes
- pepper and salt to taste
For that Toppings
- 4 hardboiled eggs, peeled and halved
- fried garlic clove bits
- ¼ cup eco-friendly onions, chopped
- calamansi or lemon, reduce wedges
- fish sauce
For that Fried Garlic clove Bits
- ½ cup oil
- 1 mind garlic clove, peeled and minced
- Trim chicken of undesirable fat, rinse and drain well.
- Inside a pot over medium heat, heat oil. Add onions, ginger root and garlic clove. Prepare, stirring regularly, until limp and aromatic.
- Add chicken and prepare, stirring constantly, until gently browned and also have made juices. Add fish sauce and then prepare for approximately one to two minutes.
- Add grain and prepare, stirring regularly, until grain begins to gently brown. Add water and produce to some boil, skimming scum that floats to come to light. Add bouillon cubes and stir to dissolve. Lower heat, cover and simmer, stirring from time to time, before the grain has softened and also the congee has thickened to preferred consistency. Season with pepper and salt to taste.
- Ladle on bowls. Add steamed egg and garnish with eco-friendly onions and toasted garlic clove. Serve hot with calamansi and extra fish sauce quietly.
For that Fried Garlic clove Bits
- In a tiny pan over low heat, heat oil. Add garlic clove and prepare until golden and crisp. Having a slotted spoon, remove toasted garlic clove and drain in writing towels.
