Hong Kong

Chicken and Century Egg Congee by Derek Lau

Author: Derek Lau
- 1 whole chicken (approx. 1.5kg)

- 4L of water

- 8-10 dried scallops

- 2 cups rice

- Salt and pepper

- Spring onion, sliced

- Soy sauce

- Sesame oil

- Thousand year old eggs

- Ginger, julienne

- Fried shallots

- Youtiao (Chinese doughnut)

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