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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