Serving: 1 person
1 stalk white spring onion
50~70g water for boiling the carrot
50g Thai rice
300g water to be added with the rice
25g beaten egg
1/4 tsp rice wine
1/4 tsp Knorr SavorRich Concentrated Seasoning
1/4 tsp Singapore Hainanese chicken rice paste
1 tsp Knorr SavorRich Concentrated Seasoning
50g water to be added at the last stage
salt to taste
10g green spring onion for garnishing
Directions1. Rinse and soak rice for about 15 to 30 minutes.
2. Cut carrot into slices, celery into cubes, and green spring onion into short length. Set aside.
3. Add about 50~70g of water to the mini rice cooker to boil the sliced carrot and white spring onion for about 5 minutes. This step helps to softened the carrot before cooking the rice.
4. Add soaked rice with about 300g of water to the pot to cook with the carrot.
You can cover the lid without locking it, leave a gap to prevent the rice from over-boiling.
When the rice starts to boil, open the lid. Let the rice continue to boil till rice grains swell.
5. Mix rice wine and Knorr SavorRich Concentrated Seasoning to the beaten egg.
Pour the beaten egg in a thin stream across the surface of the boiling rice.
Do not stir the content to keep the egg in thread form.
When the content starts to boil more vigorously, add the Singapore Hainanese Chicken Rice paste, Knorr SavorRich Concentrated Seasoning, and celery into the boiling rice. Stir to mix.
Add 50g of water to halt the cooking, and switch off the power supply.
Finally, add salt to taste.
Cover the lid and let the congee keep warm for about 5 minutes.
Sprinkle the green spring onion over the congee and serve warm 😋