4 Chicken drumsticks
2 Preserved duck eggs
500ml Reduced salt chicken stock
2 Cup black glutinous rice
Step 1: Prepare black glutinous rice, by rinsing in water several times before adding to the thermal cooker pot. Add in 2 cups water (500ml) and 500ml chicken stock to cook the rice.
Step 2: Bring liquid to a rolling boil and allow to boil for 10 minutes, stirring occasionally to ensure the rice does not stick to the bottom. After 10 minutes, add chicken drumsticks to the pot and allow to boil for a further 5 mins.
Step 3: Remove from heat, and place in thermal shell and allow to sit for 6 hours.
Step 4: 30 minutes before serving, remove drumsticks from pot and remove flesh from the bone. Prepare preserved duck eggs by peeling and dicing into chunks, adding it to the congee and re-heating the pot for 10 minutes. In the final 5 minutes replace shredded chicken back into the congee. Then serve.
This black congee is bold in its appearance, and retains an interesting texture from the glutinous rice which makes for a nice change-up from your regular congee. Enjoy!