Chinese Chicken Congee

Ingredients

• 8 cups hot boiling water
• ¾ cup long grain rice (rinsed 3 times and drained)
• 12 oz chicken breast cut into thin slices
• 2 teaspoons cornstarch
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 2 tablespoons neutral oil
• 6 leaves of a napa cabbage, sliced thinly
• 1½ teaspoons salt or to taste
• ¼ teaspoon white pepper
• ½ oz fresh ginger, cut into thin strips
• 1 tablespoon sesame oil
• 2 green onions, chopped

Instructions

1. 1
   Heat the water in the kettle to boil. Add this water into a deep pot with the rice and turn heat to boil. Then lower to medium-high heat, cover partially, and cook for 25 minutes. Do not stir too much.
2. 2
   Cut chicken breast into slices. Marinate with cornstarch, oyster sauce, 2 tablespoons water, and 2 tablespoons oil in a medium bowl. Keep aside.
3. 3
   After cooking rice for 25 minutes, whisk it for 3 minutes while on medium-high heat.
4. 4
   Add napa cabbage and cook for 1 minute.
5. 5
   With a pair of chopsticks, add marinated chicken a little at a time. Cook for 1 minute, adding salt and white pepper.
6. 6
   Add ginger and stir for 30 seconds.
7. 7
   Lastly, add the sesame oil and green onion.