Chicken Congee with Rice Cooker

This is extremely easy (and healthy?), especially if you were a student.

All you need to have are :

1 cup of rice
200g Chicken Fillet
2 Leaves of Chinese Cabbage (cut thinly)
50g Ginger (sliced)
Some Shitake Mushroom (soaked and sliced)
100g Tofu (cut into thin strips)
Salt

Optional :
1 tablespoon Dong Cai (冬菜）
Sesame Oil
Oyster sauce
Soy Sauce
Pepper

Method :

1. Put rice into rice cooker, add lots of water (I used 1L then adding more as it dries up).
2. When the water boils, add in ginger and the chicken fillet (I love it especially when the rice is all crushed totally).
3. Cook the fillet in the rice cooker for about 20-30minutes.
4. Take out the fillet and "strip" it with a fork / hand (rinse with some cold water so that it will be easier to handle)
5. Add into the congee mushroom for about 15minutes, then add cabbage and tofu (fry them first if desired)
6. Lastly add in the chicken and Dong Cai.
7. Season with salt, 1 tablespoon of oyster sauce, 0.5-1 tablespoon of sesame oil.
8. Bring to boil and it's ready to be served.
9. Sprinkle some fried shallot and spring onion/coriander on the congee.
10. Add soy sauce and pepper if desired.

You might also be interested in cooking congee with the slow cooker :)