- 2 teaspoons Lee Kum Kee Pure Sesame Oil, plus extra to serve
- 5 cups Massel Reduced-Salt Liquid Stock Chicken
- 1 tablespoon ginger, finely chopped or grated
- 1 brown onion, diced
- 2 cloves garlic, crushed
- ¼ bunch coriander, washed, stems chopped & leaves picked
- 2 cups Coles cooked brown rice
- pinch fine white pepper
- 1 tablespoon fish sauce
- 2 teaspoons sugar
- 200g Coles leftover BBQ chicken breast, roughly shredded
- 2 tablespoons Asian fried shallots
- 1 tablespoon peanuts, roughly chopped
- 1 tablespoon Lee Kum Kee Chilli Garlic Sauce, to serve
- Heat the sesame oil in a large soup pot over a medium heat. Cook the ginger, onion, garlic and coriander stems for 2-3 minutes, or until fragrant.
- Add in the rice, stock and white pepper. Bring up to a boil, then turn down the heat and gently simmer, stirring occasionally for 30-40 minutes, or until thick and a porridge consistency. Add extra liquid if the mixture is too thick, or cook for longer of too thin. Stir through the fish sauce and sugar and check for seasoning.
- Spoon the congee into serving bowls and top with the shredded chicken, coriander leaves, fried shallots, peanuts, chili paste and a few drops of sesame oil.
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