FOLLOW US
MENU
 cropped.jpg)
Ingredients:
| 6 | cups | chicken stock |
| 1 | thumb (10 g) | ginger, sliced |
| 1 | cup (200 g) | regular rice, washed once |
| 1/8 | cup (46 g) | malagkit rice, washed once |
| 1 | pc (50 g) | onion, chopped |
| 1 | clove | garlic, chopped |
| 1/4 | tsp | white pepper |
| 1 | pack (450 g) | PUREFOODS READY-TO-EAT BEEF PARES, reheated according to package directions |
| 6 | pc | MAGNOLIA BROWN EGGS, boiled and peeled |
| 1 | bundle (15 g) | green onions, chopped (2 tbsp) |
| 2 | tbsp (28 g) | store-bought fried garlic |
Procedure:
1. In a large pot, combine chicken stock and ginger. Boil for 1-2 minutes.
2. Add rice, onion, garlic and pepper. Cover and simmer until rice is cooked, stirring often.
3. Remove from heat and transfer into serving bowls.
4. Top congee with beef pares, eggs, green onions and garlic.
By supplying the information via this form and clicking the "I Accept" button, I affirm that I have read, understood and hereby accept the terms of the San Miguel Food Group Website Privacy Statement and Data Privacy Policy and that I hereby consent to the collection, storage, and processing by the San Miguel Food Group and any third party it authorizes, including its affiliates and their respective officers, employees, agents, representatives and personnel of such information disclosed.
