This breakfast recipe marries adobo and congee for a comforting, and familiar dish. You can also enjoy it for merienda or actually any time you feel like you need comfort food during the cool holiday season. Just snuggle up and feel the warmth and goodness of this dish.
Here's what you'll need: 1 cup long-grain white rice 8 cups seasoned chicken stock shredded chicken adobo
1 Rinse 1 cup long-grain white rice under running water and drain. Put rice and 8 cups seasoned chicken stock (or 2 chicken bouillon cubes dissolved in 8 cups hot water) in a large saucepan. Bring to a boil over high heat.
2 Reduce heat to medium-low, cover pot partially, and stir occasionally. Cook for about 1 hour or until rice takes on the consistency of porridge.
3 Top with shredded adobo before serving. Top with soft-boiled egg, if desired.