Chicken Adobo Congee

Looking for a hefty breakfast treat? This congee-with-a-Filipino-twist will fill you up and get you through the busiest of days.

Serves 3 to 4 
Prep Time 10 minutes 
Cooking Time 55 minutes

RELATED recipes: Congee
Tagalog-style Superior Congee,
Tilapia in Rice Congee-style

For the congee base
1 cup long-grain rice, washed
2 cups glutinous (malagkit) rice, washed
10 cups chicken stock
      (homemade or from 2 chicken bouillon cubes
          dissolved in 10 cups water)
salt, sugar, and pepper to taste

1 to 1 1/2 cups homemade or store-bought
      shredded chicken adobo with sauce
2 salted eggs, peeled and quartered
2 pieces firm tofu or tokwa,
      sliced into 1-inch rectangles and deep-fried
chopped green onions for garnish
soy sauce to taste (optional)

1  Make the congee base: In a stockpot, place long-grain rice, glutinous rice, and chicken stock. Bring to a boil and reduce to a simmer, stirring occasionally, for 30 to 45 minutes or until a thick soup is formed. Add more chicken stock if necessary. Season with salt, sugar, and pepper to taste.

2  When ready to serve, portion congee among three to four bowls. Top with shredded adobo, salted eggs, and fried tofu. Drizzle with adobo sauce then garnish with green onions and serve with soy sauce on the side, if desired.

Photography by Aldwin Aspillera |  Recipe & Styling by Rachelle Santos