Prawn Devil Curry, Ikan Pari/Stingray Sambal, Fish Curry With Radish & Masala Mutton Curry), I made a big pot of congee when he is away, and congee supposedly is my food for the next two days. Stocked up in the fridge, or made there and then, that's why I prefer plain congee to tuck alongside easy-preasy condiments. For this congee, can we please move on the recipe now? Thank you people.
1 cup rice
Enough water and salt.
For minced chicken
200g minced chicken
1 tbsp ginger juice
1/2 tbsp dark soy sauce
1/2 tsp cornflour
1 tbsp oil
A pinch of salt
2 salted eggs ( boiled and chopped)
Some spring onion (chopped/sliced)
1 inch ginger (sliced into thin stripes)
Sprinkle of sesame oil
Simmer/boil rice with water and salt.
Cook to a texture you prefer.
Keep it simmering or simmer again before serving.
Mix all ingredients together and fry with 1 tbsp of oil until crunchy.
Into a serving bowl, add congee, top with salted egg, minced chicken, spring onion, ginger stripes and drizzle sesame oil over.
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