Chicken jook ( congee ) / Chicken rice porridge

It's cold , windy and gloomy in our side of the world .....

What could be better than this hearty rice porridge ?!

This is my take on both arroz caldo ( Filipino-style congee  ) and the Cantonese jook .....

Flavorsome with light , creamy texture , this simple and easy one-dish meal is sure to please anyone looking for some homey and comforting meal in this gloomy weather ....

1/2 cup ( rice cooker cup or a scant cup if using 1/2 measuring cup ) jasmine rice
2 liters / 8 1/2 cups water ( if using broth omit the chicken powder )
5 pieces chicken ( mid-joint) wings or use breast , thigh or leg
a generous teaspoon of finely chopped ginger
1 clove  garlic , minced
1 small shallot , finely chopped

some coarse salt
a generous dash of ground white pepper
1/2 teaspoon brown sugar
1/8 teaspoon chicken powder

To serve :

2 boiled egg , sliced
1 stick yau ja gwai or you tiao ( deep fried Chinese pastry )
some sliced spring onion

* Heat oil in a medium saucepan over medium heat , add in the garlic , ginger and shallot , stir fry until fragrant . Add the chicken , cook for about 2 minutes then add in the rice . Stir well to combine , about a minute .
* Pour in the water , let boil and cook over medium low heat for an 1 hour and 10 minutes , stirring from time to time to prevent the rice from sticking at the bottom . Don't forget to put a pair of chopstick ( or whatever that is available for you to use ) on parallel between the pot and the lid , so that some of the steam escape and the mixture won't boil over . Add salt , white pepper , sugar and chicken powder after an hour , stir well and continue cooking , adjust taste . Serve piping hot with egg slices , yau ja gwai and some sliced spring onion .    

Yau ja gwai / deep fried Chinese pastry