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Taiwanese Chicken Congee
 

Bring the chicken stock to the boil and add the minced ginger and soy sauce.

Wash the rice well and place in the saucepan of chicken stock.

Reduce the heat once the mixture has been brought back to the boil and simmer for 2 hours until it reaches a porridge like consistency.

Before serving, steam the chicken and bok choy.

Serve topped with chicken and a slice of bok choy and garnish with some spring onion slices.


 
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