Chicken Adobo Congee

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.