Congee with soy eggs
Ingredients
- 100g sushi rice
- 500ml fresh chicken stock
- 100g cooked, shredded chicken preferably leg meat (using leftovers is great)
- 25g butter
- a thumb-sized piece of ginger finely chopped
- 2 spring onions thinly sliced
- 25g roasted peanuts crushed
- small handful coriander
- sriracha to serve
- 2 eggs
- 300ml soy sauce
- 1 tbsp granulated sugar
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