Century Egg Chicken Congee

Waking up to a steaming bowl of congee for breakfast is just a perfect way to start Siaopo's weekend. One of hubby and Siaopo's comfort food is a thick and savory century egg chicken congee.

Not only congee a breakfast item, it can be eaten for any meal. A great food to have when you are feeling under the weather. Siaopo recalled hubby eating congee for a week when he had four of his wisdom teeth extracted years back!

This dish is also called Pei Tan Kai See Chok in Cantonese. Top the congee with fresh shredded ginger, chopped spring onions, a few drops of sesame oil and dash of white pepper will definitely make your tummy all warm and happy!

Ingredients
2 cups of rice
1/2 cup of chicken essence (from chicken stocks)
1lb chicken thigh (washed and removed the bones)
2 century eggs ( diced)
1 boiled salted duck egg (mashed)
A bunch of spring onions
Ginger(shredded)
4 tbsp soy sauce
1 tbsp oyster sauce
Drops of sesame oil /pepper

Method

1. Wash the rice and coat with some sesame oil. Add in chicken essence.
2. Set the rice cooker to congee setting. Leave it to cook for 1 hour.
3. Marinate the chicken with soy sauce, pepper and sesame oil.
4. Steam the chicken for 15 minutes or until cook.
5. When chicken is cook, cool it for a while before cutting into thin stripes.
6. Add in chicken stripes, mashed salted duck eggs,oyster sauce and soy sauce. Stir well.
7. Add in century egg and serve. Garnish with spring onions, shredded ginger, pepper and sesame oil.

Mee Suah Kor

There are days when Siaopo return from work after a busy day, not in the mood of cooking and wish to stay away from chopping board and stove. But hunger is a strong imperative and eating has to happen !

First thought that comes to mind will be eating-out. With hubby's renowned slogan of "Lou por, is R-E-C-E-S-S-I-O-N . We need to save money ", siaopo will have to discard eating-out plan and reinstate with some secret culinary convenience.

This Mee sua Kor dish is a ridiculously easy, quick and tasty dish that never fail to please anyone ! Most importantly, it doesn't burn a hole in hubby's pocket ! This is another fabulous recipe from beloved mummy.

Ingredients
1/2 packet of mee suah ( wheat vermicelli)
1 lb pork mince
15 small prawns
10 seafood sticks ( cut into small cubes)
6 Chinese mushrooms ( soaked soft and cut into small slice)
5 fish balls ( sliced)
Handful of dried shrimp
2 eggs
Any vegetable ( Chinese leaf/lettuce)

Seasoning
1/2 cube chicken stocks
2 tbsp soy sauce
2 tbsp oyster sauce

Method

1. Marinate pork mince and make into pork balls
2. wash mee suah and fill half the pot with water
3. Bring it to boil together with mee suah. Keep stirring the mee suah until boil.
4. Add in dried shrimp, chicken stocks and Chinese mushroom and continue to stir.
5. Reduce heat and add in mushrooms pork balls, fish balls, prawns and seafood stick
6. Add in vegetables and seasonings.
7. Beat Eggs and add in and keep stirring.
8. Continue stirring until mixture become thick and starchy
9. Simmer for another 5 minutes. Ready to serve.

Mee Sua Kor is best eaten with pepper and drops of black vinegar. This congee-like Mee Sua Kor is a Teowchew cuisine. A bowl is sold at RM10 per bowl at Teo Chew Meng restaurant in Penang .

Comment from Food Critic WP Ng - It taste fabulous and most of all doesn't break the bank !