Chicken and salted pork congee (Xián ròu jī zhōu) from House of Nanking: Family Recipes from San Francisco's Favorite Chinese Restaurant (page 161) by Kathy Fang and Peter Fang

  • toppings of your choice
  • chicken poaching liquid
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use the poaching liquid from "Cold poached chicken" on page 213, or can substitute with chicken stock. See recipe for topping suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chinatown chili black bean sauce (Là dòu chĭ); Scallion-oil soy sauce with ginger (Cōng jiāng yóu)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the poaching liquid from "Cold poached chicken" on page 213, or can substitute with chicken stock. See recipe for topping suggestions.

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