Chicken congee
Rice cooked longer into porridge — a warm breakfast with complete protein.
Method
- Rice : water = 1 : 6–8 for soft congee.
- Cook on medium, stirring 30–40 min until the grains burst and the broth thickens.
- Top with shredded chicken, sliced boiled egg, fried peanuts, scallion — crackers optional.
Quality & safety
Slow-warm congee is a danger zone — serve ≥60 °C within 3 h. Congee that stiffens can be loosened with a little hot stock, not raw water.
Production scaling
Rice linear ×N; congee water f=0.9 with a large evaporation correction (it keeps absorbing). Toppings linear each. Congee thickens continuously — cook it 15% thinner than the target.