Thursday, January 01, 2009

Pak Ko Congee


It's time to have something simple after all the rich holiday food. A clear bowl of congee is very inviting, your stomach deserves the rest by this easier and more friendly congee.

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1 cuip rice
A handful of glutinous rice
1/2 lb skinless chicken breast/lean pork
1 can of white nuts/pak ko/gingko nuts
1 tsp oil
1 small piece rock sugar
1 tsp salt


Put rice and glutinious rice, oil, rock sugar, salt, chicken breast/lean pork and enough water - at least 2 inches above the rice.

Bring to the boil and continue to cook until rice is soft. Inbetween cooking, add cold water and using a whisk, whisk and stir to break up the rice.

When the chicken is cooked and no more pink, remove and shred.

When rice is the consistency to your liking, adjust the taste with more salt.

Add in the white nuts/pak ko/gingko nuts and the shredded chicken.

Serve hot

Remove the chicken



Anonymous said...

Happy New Year!

Anonymous said...

hi Lily,

Thanks for the recipe. I love Pak Ko so this is a must-try recipe for me! Why though, does the recipe say "Remove the chicken" at the end?

Thanks & Happy New Year to you and your family!

Warmest Regards,
Your fan from Melbourne, Australia.

Unknown said...

fan from melbourne

Chicken breast will get dried and tasteless if cooked too long, so, as soon as it is cooked. remove and shred and serve it with the congee. on the other hand, if you do not wish to eat the chicken and wants it to flavor the congee, then cook it until the congee is ready. The chicken can still be eaten but it will be dry.

Anonymous said...

Hi Lily

I would like to replace 'Pak Ko' with 'Century Egg'. Can I follow the same steps of cooking the congee as well.

Miss egg century congee. Thank you!

Unknown said...


absolutely, just cut up the shelled century eggs and follow the same method to cook.

Enjoy your congee

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