Chinese Rice Congee

1 cup short grain white rice
5 to 6 cups chicken broth (or more)
1/4 cup or more ginger, peeled and minced
1/4 cup green onions, minced
1 cup shredded cooked chicken ( I used the store bought roasted chicken)
Rinse rice twice. Add broth, let it boil and then simmer, until rice is very soft , almost disintegrating. Stir  to avoid the rice from sticking at the bottom of the pan. Add salt to taste.
Add half of the ginger while simmering, then add other half when it is almost done.
Add shredded chicken., Use your ladle to separate the meat to make it fine.
If you want your congee more watery, add water.
Add minced green onions.

Chop Suey Recipe by Panlasang Pinoy

I followed  this recipe but only used the vegetables I had in my fridge.



  • 1/4 lb shrimp
  • 1/2 lb boneless chicken
  • 1 tsp garlic
  • 2 tsp cornstarch
  • 1 tbsp oyster sauce
  • 1/2 piece cabbage, quartered
  • 1 cup green bell pepper,sliced
  • 1 cup red bell pepper, sliced
  • 1 small cauliflower, cut into small pieces
  • 1 ½ cup snow peas
  • 1 cup carrots, sliced
  • 1 cup onion, diced
  • 1 cup chicken liver, sliced
  • Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
  • 1 1/4 cup water
  • salt and pepper

Cooking Procedure

  1. Saute the garlic and onion
  2. Add the boneless chicken and saute for 2 minutes
  3. Put-in the chicken liver and let cook for 3 minutes more
  4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and simmer for 5 minutes.
  5. Add the shrimp then sprinkle some salt and pepper.
  6. Add the oyster sauce and simmer for 2 minutes.
  7. Put-in the cauliflower and cabbage then mix well
  8. Add the carrots,snow peas, and bell pepper. Cover the pot and simmer for 5 minutes or until vegetables are cooked
  9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
  10. Serve hot. Share and Enjoy!   Image
  11. Adapted from :