Chicken congee + Boiled egg

Ingredients (per 1 portion)

• Rice, raw — 60 g
• Chicken meat, fresh — 40 g
• Egg, fresh — 30 g
• Groundnut, dried — 10 g
• Shallot — 4 g
• Palm cooking oil — 3 g
• Scallion — 3 g

Method

• Congee: rice : water = 1 : 7, cook stirring 30–40 min until the grains burst (guide bubur-ayam). Cook 15% thinner than the target — it keeps thickening.
• Boil chicken to ≥74 °C, shred (guide ayam-suwir); boil eggs 10–12 min, slice.
• Portion the hot congee, top with shredded chicken + egg + fried peanut + fried shallot + scallion.

Ingredient handling & storage

• Rice, raw — Store in an airtight container, dry and cool ≤25 °C — moisture invites rice weevils and mould. Never store on the floor; use a pallet.
• Chicken meat, fresh — Store ≤4 °C on the lowest chiller shelf (drips must not contaminate other food), max 1–2 days; freeze ≤−18 °C for longer. Do NOT rinse raw chicken — splashes spread bacteria across the kitchen.
• Egg, fresh — Store ≤4 °C pointed-end down, do NOT wash before storing (destroys the shell cuticle). Freshness check: fresh eggs sink in water.
• Groundnut, dried — Store very dry and airtight ≤25 °C; check regularly — peanuts are the most aflatoxin-prone of all ingredients.
• Shallot — Store dry, ventilated and dark — not in sealed plastic (rots). Daily sliced shallot keeps sealed ≤4 °C, use ≤24 h.
• Palm cooking oil — Store sealed, dark and cool. Used frying oil: strain, keep separately, reuse max 2–3×; discard when dark, foamy or rancid-smelling.
• Scallion — Store wrapped ≤7 °C, use ≤1 week. Wash between the stalk layers — soil hides inside.

Food-safety warnings

• Chicken meat, fresh — Cross-contamination: keep raw-chicken boards & knives separate from vegetables/cooked food; wash hands + sanitise surfaces after contact. Must cook to core ≥74 °C (Salmonella/Campylobacter).
• Egg, fresh — Raw/soft eggs are a Salmonella risk — in a child feeding programme, full cooking is mandatory. Cracked/leaking eggs must not be used.
• Groundnut, dried — Aflatoxin (Aspergillus flavus mould toxin) is carcinogenic and survives frying/boiling. Musty, shrivelled-dark or bitter peanuts = discard — "wash and use" is not an option.
• Palm cooking oil — Never store chopped garlic/herbs submerged in oil at room temperature — the oil creates an anaerobic medium for Clostridium botulinum (botulism). If needed, keep ≤4 °C and use ≤4 days.

Allergens & consumption limits

For a child feeding programme, allergen data must be recorded per child and a substitution path prepared — do not just reduce portions for allergic children.

• Rice, raw — Rice is hypoallergenic — the safest staple and the base for multi-allergic children.
• Chicken meat, fresh — Poultry allergy is rare but real — especially bird-egg syndrome (egg + poultry allergy together). If a child is severely chicken-allergic: fish/tempeh/egg substitutes.
• Egg, fresh — MAJOR child allergen (top-8). Ovomucoid is heat-stable — boiled/balado eggs STILL carry risk for egg-allergic children; doneness is not the issue. Restriction: egg-allergic children get another protein (chicken/fish/tempeh). Once a doctor clears tolerance, introduction usually starts with fully cooked yolk.
• Groundnut, dried — THE MOST DANGEROUS ALLERGEN in a child kitchen — peanut can trigger anaphylaxis even from trace amounts (shared fryers, reused oil, hands). A peanut-allergic child needs a full substitution path (anchovy-only/other), not a smaller portion. Label peanut-containing menus explicitly.
• Shallot — Allium — rare; can trigger FODMAP symptoms (bloating) in sensitive children. Not a major allergen.
• Palm cooking oil — Refined palm oil is nearly protein-free — practical allergy risk is zero. Restriction: daily fried-fat total is still capped by guidelines (not allergy).
• Scallion — Allium — same as shallot: rare, note if there is a history.

Keeping the cooked dish

Congee MUST be served hot ≥60 °C ≤3 h — slow-warm congee is a Bacillus cereus danger zone. Never stored for the next cycle.

Nutrition per portion

≈461 kkal energy · 19 g protein · total 150 g raw weight per portion. Figures from TKPI Kemenkes — actual values vary with ingredient condition and cooking loss.

Scaling to N portions

Recipe is written per 1 portion. For N portions: staples (rice, protein, vegetables, fruit, coconut milk) scale linearly — grams × N. Strong seasonings (turmeric, chili, sweet soy, sugar, salt) scale at × N × 0.9; frying oil at × N × 0.85; broth/water at × N × 0.9 then correct evaporation ±2% per 10 min of boil. Add a 5% shrinkage buffer on the purchase total. Example at N = 100: Rice, raw 60 g → 6 kg; Chicken meat, fresh 40 g → 4 kg; Egg, fresh 30 g → 3 kg. Full formula: guide "MBG portion scaling".