♡鸡丝皮蛋粥 Shredded Chicken Breast Congee with Century Eggs♡

软绵的*鸡丝皮蛋粥*，
行动管制令第14天的午餐

材料：
白米 1杯， 洗净沥干
鸡胸肉 1块 （洗净，涂上少许盐巴然后预先汆汤至熟，拔成丝）
鸡骨上汤 3大碗
皮蛋 2颗，去壳洗净，1 1/2颗皮蛋切小丁块，另半颗皮蛋则切薄片待装饰用
姜丝、芫荽、炸葱 少许

调味料：
盐巴 适量
鸡精粉 少许 (可以不加）
胡椒粉、麻油、酱油少许

做法：
1.将上汤煮开，倒入洗好的白米，待滚开后转成中小火熬煮。
2.待米粒煮至开花后，加入鸡丝，然后加入皮蛋丁块。盖上锅盖再煮至米粥绵烂约小时， 期间不时搅拌避免鸡粥底部烧焦。最后加入盐巴及少许鸡精粉半均匀即可熄火。
3.将米粥盛入碗中，淋上少许酱油、胡椒粉和麻油，撒上芫荽、姜丝和皮蛋片即可趁热享用。
**米粥的绵烂度依个人口味而异。如果您喜欢米粥粒粒分明的口感，那上汤就要少加了，熬煮的时间不必太长，米粒煮到开花即可熄火。相反的如果喜欢绵烂的口感，上汤就要多加，熬煮的时间的较长。

Ingredients：
1 cup of rice, washed & drained
1 medium pcs of chicken breast（marinate with some salt, blanch until cook in advance, shredded)
3 big bowl of chicken broth
2 century eggs, 1 1/2 eggs diced, another 1/2 century egg sliced

Garnish with~
chopped coriander leaves, shredded ginger, fried scallion

Seasoning：
salt to taste
chicken powder to taste (optional)
pepper, sesame oil, soya sauce

Method：
1. Bring the broth to boil, add in the rice. When it is boiling, turn into medium-low heat.
2. When the rice is broken, add in shredded chicken and diced century eggs and cook until the rice becomes soft thoroughly for about half an hour. Lastly, add in salt and chicken powder to taste before off the heat. (remember to keep stirring to prevent the porridge from sticking on the bottom of the pot.
3. Transfer the porridge into a bowl, add in pepper, sesame oil, and soya sauce. Garnish with some sliced century eggs and sprinkle some chopped coriander leaves, shredded ginger and fried scallion. It is ready served in hot.
**The soften of porridge is depend each favourite. If you wish to have more thicken porridge then you should add in less water. But if you like more watery porridge you need to add more water and the time to cook is more longer.