I’m in Orlando right now, and yes I’m having too much fun time!  I know you would be thinking Disneyworld or Islands of Adventure or the other water parks Orlando is famous for, but no, the highlight of my stay is the overwhelming joy of being with family and friends.
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One morning I woke up to their (loud) “whispers”  and the aroma of toasted garlic coming from the kitchen downstairs.  The scent caressed my nose that it got me out from the snuggles of my bed even if it was way too early.  I learned later that my aunt started cooking at 4 am, her congee (rice porridge) that I wanted to try.  I thought she didn’t hear my request, as the chorus of their voices drowns my voice.  But the bowl was just soothing to wake up into… a spoonful hits the spot as an early morning meal…And so for this month’s Kulinarya I share with you:

Nangnang’s Congee

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This has been another recipe shared by Skip to Malou.  Connect with her on Facebook and Twitter!



  • Ingredients:
  • 1 chicken breast
  • 1 cup jasmine rice
  • shitake mushrooms, sliced
  • 3 cups soup stock (add more as needed)
  • 1 medium onion, quartered
  • 1 thumb sized ginger, peeled


  1. Procedure:
  2. Boil chicken breast in a stockpot. Scoop out the chicken and set aside. Using the same stockpot, add onions and ginger. Add rice. Let it boil then reduce heat to medium and let it simmer. Add shitake mushrooms. Continue to simmer until rice is mushy.
  3. Meanwhile, shred the chicken breast and add it to the rice mixture. Season with fish sauce and pepper. Dash some sesame oil.
  4. Serve hot.
  5. For garnish:
  6. Sprinkle some toasted garlic, ground crispy pork rind (chicharon) sliced green onions. And boiled eggs.

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Squeeze some fresh calamansi or lime.

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This has been my Kulinarya contribution for this month’s theme of arroz caldo.  Visit all the other Kulinarya Members to check out their posts.

© 2012 – 2013, Malou @ Skip to Malou. All rights reserved.