Chicken Adobo Congee

This congee-with-a-Filipino-twist will fill you up and get you through the busiest of days.

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

Chicken Adobo Congee

Rachelle Santos
This congee-with-a-Filipino-twist will fill you up and get you through the busiest of days.
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Course Breakfast/Brunch, Snacks/Merienda
Cuisine Filipino
Servings 3 to 4

Ingredients
  

Chicken Adobo Congee

  • 1 Cup long-grain rice washed
  • 2 cups glutinous rice washed
  • 10 cups chicken stock (homemade or from 2 chicken bouillon cubes dissolved in 10 cups water)
  • Salt to taste
  • 1 to 1 and 1/2 cups chicken adobo shredded
  • 2 Salted Egg (itlog na maalat) peeled and quartered
  • 2 pieces firm tofu (tokwa) sliced into 1-inch rectangles and deep fried
  • green onion chopped
  • Soy Sauce to taste

Instructions
 

  • 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.
  • 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.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW

Most Popular Recipes

Close
Close
My Agile Privacy
We use cookies to ensure you get the best experience on Yummy.ph. By continued use, you agree to our privacy policy and accept our use of such cookies. Find out more here.
Warning: some page functionalities could not work due to your privacy choices