Adobo Congee Recipe

Rinse 1 cup long-grain white rice under running water and drain. Put rice and 8 cups seasoned chicken stock (or 2 chicken bouillon cubes dissolved in 8 cups hot water) in a large saucepan. Bring to a boil over high heat.

Reduce heat to medium-low, cover pot partially, and stir occasionally. Cook for about 1 hour or until rice takes on the consistency of porridge. Top with shredded adobo before serving. Top with soft-boiled egg, if desired.