This happens when Mushu is serving Mulan congee for breakfast as she is about to begin her first day at the army.
Chicken stock
With less chemicals, I put a chicken bone in to the congee.
Substitutes
Chicken/Pork/beef/vegetable stock cube.
Dissolve the stock cube in the ‘3 cups of water’ but make the water hot.
Congee consistency
You may want to add more water if you like your congee’s texture to be runny. Simmer the congee for an additional few minutes with you like the texture to be thicker.
Bacon
If you like to have the exact bacon like Mushu’s congee, use streaky bacon.
If you’re not too fussy, go ahead and use other types of back bacon!
Total time: 1 hour
Serves 2
Ingredients:
1 cup jasmine rice
3 cups water
3 slices ginger
1 chicken bone
1 tsp salt
A pinch of white pepper (optional)
2 eggs
1 streaky bacon
Method:
Wash the rice in water until the water is clear. Pour room temperature water into rice and soak the rice for 30 minutes.
In a pot, bring the water with rice to a boil.
Add in ginger slices and chicken bone in to the congee. Bring to a simmer and cover the pot with a lid for 20-30 minutes. Stir the congee every 5 minutes to prevent it from sticking to the bottom.
Heat a tablespoon of oil in a pan under medium heat and fry eggs sunny side up. The eggs will be ready when they’re crisp at the bottom. Cover the pan with a lid if you want to cook the yolk for longer.
Fry the streak bacon until golden and crispy on both sides.
Top the congee with the sunny side up eggs and bacon.
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