Congee with Steamed Fish and Century Egg

Walking back to the Jesuit Residence after my morning mass, I felt the cool morning breeze and suddenly craved for arroz caldo. Arroz Caldo (Chicken and Ginger Porridge)  is a comfort food every Filipino would crave for especially on cold rainy days. It is also the usual meal served by loving mothers and lolas when someone in the family is sick with fever (a piping hot arroz caldo will surely shoo the fever away!).

But since it was too tedious to thaw chicken early in the morning, I decided to rummage whatever I would see in the pantry. So here's what I got: leftover rice, leftover steamed fish, iceberg lettuce, century egg, and lemon grass. Instead of arroz caldo, I decided to cook congee with steamed fish and century egg--flavored with ginger and lemongrass, and powdered chicken stock (powdered fish stock would have been a better match with the fish).

Sautee about a teaspoon of minced garlic and about half a teaspoon of minced ginger.  Add steamed fish fillet. Add one - 1 1/2 cup of water and about 1 teaspoon chicken powder. Add 1/4 cup of steamed rice. Bring to boil and simmer until rice becomes soft or turns into congee/porridge consistency (add some more water until you reach your desired texture).  Salt and Pepper to taste.  Add chopped century egg and sliced lettuce.  Put into a bowl and serve with raw egg on top.

Enjoy your own congee with steamed fish and century egg.